Beetroot Sauce

A simple, spicy, vegetarian sauce that is an excellent accompaniment to patties and fritters, on the side of a salad or as a dressing in a hamburger.



1 large beetroot.

1 30x30mm knob ginger, peeled and chopped.

1 tsp cumin.

Salt to taste.

Cayenne pepper to taste.

½ cup water.



Bring a pot of water to the boil, add the beetroot, cover and simmer for 30 minutes. Remove and when cool enough to handles, strip off the skin, the top and the root tip. Dice and place in a deep jug. Add all the other ingredients and zap to a paste with a kitchen wand/ hand blender. Transfer to pottle, put the lid on and keep in a cool place for 24 hours to allow the flavours to infuse.


Yields: About 1 ½ cups.

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