• To make our cover recipe, omit the beetroot chips and hummus. Serve the beetroot salsa with 100g goat’s cheese, toasted ciabatta and mixed olives. Garnish with beetroot baby greens.

    Cook’s tip: Find beetroot baby greens at selected Spar and Fruit & Veg City stores; Magic Herbs, 022-931-3209; or Kazi Farms, 079 509 3494. 

    Beetroot meze platter

    Serves: 4
    Cooking Time: 1 hr 10 mins


    • Beetroot chips

    • 2 beetroots, peeled
    • vegetable oil, for frying
    • sea salt, to taste
    • Beetroot salsa

    • 100g beetroot, cooked, peeled and evenly chopped
    • 1 x 400g tin butter beans, drained
    • a handful of fresh coriander leaves, chopped
    • 1 garlic clove, crushed
    • zest of 1 lemon
    • Beetroot hummus

    • 1 x 400g tin chickpeas, drained
    • 125ml (½ cup) plain yoghurt
    • juice of ½ lemon
    • 1 garlic clove, crushed
    • 1 red chilli, seeded
    • a handful of fresh coriander, stalks removed
    • 100g beetroot, cooked and peeled
    • salt and freshly ground black pepper, to taste
    • beetroot baby greens, to garnish (see Cook’s Tip)
    • green olives, to serve
    • breadsticks, to serve



    For the beetroot chips, preheat the oven to 100ºC.


    Use a mandolin or a vegetable peeler to slice the beetroot into paper-thin slices.


    Heat the oil in a medium-sized saucepan over a moderate heat. Fry the beetroot chips for about 20 seconds. Drain on paper towel, arrange the chips on a baking tray and season. Dry the chips in the oven until crisp, about 45 minutes – 1 hour.


    For the salsa, combine all the ingredients and spoon into a bowl.


    For the hummus, purée all the ingredients in a food processor until smooth. Spoon into a serving bowl.


    Arrange the beetroot chips, salsa and hummus on a serving platter. Scatter the beetroot baby greens over and serve with green olives and breadsticks.


    To drink: Hidden Valley Shiraz 2005 is spicy with a hint of beetroot. It’s more savoury than syrupy and is a good match for this platter.