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Roast Beetroot, Onion Wedges with an Aniseed and Lemon Mytrle Sauce

4 medium beetroots
2 red onion (large)
1/3 cup olive oil
20g butter
1 teaspoon Aniseed Myrtle
1 teaspoon brown sugar
2 tablespoons orange juice
five fresh chopped Lemon Myrtle leaves
chopped chives to garnish

Sour Cream Dressing
150g sour cream
2 tablespoons chopped chives
1 tablespoon chopped lemon myrtle leaves
Drizzle of lemon juice

Preheat oven to 180 C.  Wash beetroot and cut stalks back to about 20cm from top, keep beetroot whole to avoid bleeding during baking.  Cut each onion into 6 wedges leaving the base intact so that the wedges hold together, place into a baking pan with oil and bake for 1 hour or until skin comes away from beetroot.  Peel skins from beetroot and cut into wedges.  Heat butter in a frying pan, add Aniseed Myrtle and brown sugar, cook for 1 minute.  Add orange juice and simmer for 5 minutes or until juice has reduced slightly.  Add the baked beetroot and onion wedges with finely chopped Lemon Myrtle leaves, stir carefully not to break the wedges apart. 

To make the dressing mix sour cream, chopped chives and a drizzle of lemon juice.  Dressing can be poured over the roast beetroot or served separately in a bowl.




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