Gochujang Beetroot Skewers with Borlotti Bean Dip
Roasted beetroot, thinly sliced, marinated in gochujang, olive oil, and lemon, folded onto skewers and seared in a hot pan, then served over a smooth dip of fresh borlotti beans, tahini, and garlic.
Equipment
- Blender or Food processor for making the dip
- Skewers or toothpicks for assembling the beetroot skewers
- Heavy-bottomed frying pan for searing the beetroot skewers
- Seive to drain the bean water
- Baking tray for roasting the beetroot
Ingredients
Beetroot Skewers
- 500 g Red beetroot
- 2 teaspoon Gochujang paste
- 2 tablespoon Olive oil
- ½ Lemon for the juice
- 1 teaspoon Sea salt
Borlotti bean dip
- 300 g Fresh Borlotti beans in the pod yields 250g of beans approximately
- 6 g Garlic one glove
- 1 teaspoon Tahini
- 1 tablespoon Olive oil
- 1 teaspoon Sea salt
- ½ Lemon for the juice
- 50 ml Bean water
- Parsley for garnish
Instructions
Beetroot Skewers
- Preheat the oven to 200ºC (fan-assisted)
- Wash and pat the beetroot dry. Wrap the beetroots in foil and roast in the oven for about 50 minutes to an hour. This will depend on the beetroot size.
- While the beetroot cooks, make the marinade in a bowl by adding olive oil, gochujang paste, salt, and lemon juice. Taste and adjust the seasoning as needed.
- After 50 minutes, remove the foil and pierce the beetroot with a skewer to check if it's cooked. If the skewer glides in easily, the beetroot should be cooked. Remove from the oven and set aside for five minutes to cool.
- Remove the foil from the beetroot and gently peel the skin by pressing and rubbing it. Cut off the top of the beetroot, then slice it into 1-2 mm-thick slices, ideally with a mandolin slicer.
- Marinate the beetroot slices in the marinade and set aside for 10-15 minutes.
- Stack two slices of beetroot, fold gently and skewer them. Stack two more slices, fold, and skewer them close to the first set. Repeat with the other wooden skewers.
- Heat a cast-iron or similar pan; once hot, brush with a little oil.
- Add the beetroot skewers a few at a time and sear on both sides until lightly charred/browned.
Borlotti bean dip
- Remove the borlotti beans from the pods, and add them to a pan with enough water to submerge them. Bring the beans to a boil, then cook for 30 minutes at a rolling boil, until cooked and easy to press between your fingers.
- Once the beans are cooked, drain the water by pouring them through a sieve into a bowl to catch the bean water. Transfer the beans to the food processor/blender jug, and set the bean water aside.
- In the blender jar, add the beans, peeled garlic, tahini, salt, olive oil, lemon juice, and 50 ml of the bean water. Blend to a smooth puree.
Assembly
- Transfer the bean dip onto a plate and spread using a spoon.
- Place the beetroot skewers onto the dip, and finish with chopped parsley. Serve immediately.
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