Beetroot and Bacon Baskets

Beetroot and Bacon Baskets

Between the bacon baskets and flavoursome red onion garnish, this beetroot recipe will let you discover a world of flavour that fits in the palm of your hand. We used an upside down muffin pan as a simple, yet ingenious way to create mini bacon baskets that are sure to impress. Needless to say, you’ll definitely be adding some festive charm to the table when you add these striking, deep red creations to your Christmas menu.

Serves: 8 as a side dish

Ingredients

8 small baby beetroots or 4 medium-sized beetroots
1 white onion
1 red onion
1 tsp. canola oil
1 tsp. margarine
Salt and black pepper
1 cup Orley Whip
2 tsp. lemon juice
100 g (1 wheel) feta cheese

Method

1. Boil beetroot with one teaspoon of salt until cooked, but firm. Strain and leave to cool.
2. Turn muffin pan upside down. Line bottom of pan with non-stick cooking spray.
3. Layer individual pieces of streaky bacon onto the upside-down muffin pan in crisscross pattern to create cups (3 packets of bacon will make 8).
4. Place bacon in a cold oven, then turn the oven onto grill (starting in a cold oven is the most effective method to follow for crispy bacon).
5. After 10 minutes, keep a watchful eye and grill bacon until crisp. Remove from oven immediately once crisp.
6. Remove basket from muffin pan gently.
7. Fry the onions in a pan with a teaspoon of canola oil and margarine.
8. Add salt and pepper to taste.
9. Whisk fresh cream or Orley Whip with lemon juice to make a sour cream.
10. Place onions in the bottom of baskets.
11. Top with a baby beetroot or beetroot chopped into chunks.
12. Garnish with crumbed feta cheese, black pepper a dollop of sour cream.


Recipe supplied by Kanaän Produce of Promise