Lamb and beetroot pizza

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 1 tbs olive oil
• 1 brown onion, finely chopped
• 400g lamb mince
• 2 tbs Moroccan spice mix (see note)
• 1 Turkish pide, split lengthways
• 2 cups (160g) grated pizza cheese
• 100g feta, crumbled
• 2 tsp caraway seeds
• 1 x 450g tin baby beetroot, drained, coarsely chopped
• 1 tbs lemon juice
• 1 cup (250g) Greek-style yoghurt
• 1 cup small mint leaves

 

Method

1. Preheat oven to 220°C. Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the spice mixture and cook for 1 minute or until aromatic. Remove from heat and season with salt and pepper.
2. Place the pide, cut-side up, on an oven tray. Sprinkle the pizza cheese evenly over each pide. Spoon the mince mixture over each pide. Sprinkle with feta. Bake in preheated oven for 8-10 minutes or until cheese melts and pizza is heated through.
3. Meanwhile, place the caraway seeds in a small frying pan over high heat and toss for 1 minute or until toasted. Remove from heat and place in a medium bowl. Add the beetroot and lemon juice and gently toss to combine.
4. Place the pizzas on a serving platter and drizzle with yoghurt. Spoon over the beetroot mixture and sprinkle with mint leaves. Serve immediately.

 

Notes

Moroccan spice mix is available from supermarkets. Alternatively, use a combination of ground cumin, coriander seeds, cinnamon, ginger and allspice.

Indian beetroot dip

Makes

1 cup

Ingredients

• 1/2 bunch beetroot (2 beetroot)
• 2 teaspoons olive oil
• 1 small brown onion, finely chopped
• 1 garlic clove, crushed
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• pinch chilli powder
• 1 1/2 tablespoons flaked coconut
• 1/2 cup plain yoghurt
• 1 tablespoon chopped fresh mint leaves
• 2 teaspoons chopped fresh coriander leaves

 

Method

1. Trim beetroot stems and leaves. Wearing gloves, peel and grate beetroot.
2. Heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 to 4 minutes or until tender. Add ground coriander, cumin and chilli. Cook, stirring, for 1 minute or until fragrant. Add beetroot, coconut and 1/2 cup cold water. Reduce heat to medium-low. Simmer, uncovered, stirring, for 10 minutes or until beetroot is just tender. Transfer to a bowl. Cool for 15 minutes. Add yoghurt, mint and coriander leaves. Stir to combine. Serve.

 

Notes

You could serve dip as a side with curries, naan and pappadums.

Roast beetroot dip

Cooking Time

50 minutes

Ingredients (serves 6)

• 1 bunch beetroot
• 1 head garlic
• olive oil cooking spray
• 1 cup low-fat yoghurt
• 2 tablespoons dill, finely chopped
• Extra dill and grissini (see note), to serve

 

Method

1. Preheat oven to 200°C. Line a baking tray with baking paper. Trim beetroot, leaving 1cm stalks attached. Cut 5mm off the top of the head of garlic.
2. Place beetroot and garlic onto prepared baking tray. Spray with oil. Roast for 45 to 50 minutes or until tender when tested with a skewer. Set aside for 15 minutes to cool.
3. Gently peel and discard skin from beetroot. Squeeze garlic flesh from head.
4. Roughly chop beetroot. Place into a food processor with garlic flesh. Process until smooth. Transfer to a glass bowl. Stir in yoghurt, dill, and salt and pepper. Cover. Refrigerate for 3 hours to allow flavours to develop. Transfer to a serving bowl. Garnish with dill. Serve with grissini.

Notes

• Note: Grissini are breadsticks. Look for them in the deli section of your supermarket.
• Hint: Wear disposable gloves when peeling beetroot to prevent staining your hands.