Name: Smoky chipotle and date beetroot skewers
Ingredients: 1½ tbsp chipotle chilli paste; 3 tbsp olive oil; 2 tbsp soy sauce; 1½ tbsp date syrup; 500g cooked beetroot (we used vacuum-packed); 4-5 metal skewers; Flaked sea salt

New

Side

Makes 4-5 skewers

Prep 5 min

Cook 5 min

These take almost no time to put together and are arguably the best use for the vacuum-packed beetroot that's been sitting in your fridge drawer for longer than you'd like to admit. The chipotle brings the smoke, and the date syrup pulls out the beetroot's natural sweetness and balances everything else.

Ingredients

1½ tbsp	chipotle chilli paste
3 tbsp	olive oil
2 tbsp	soy sauce
1½ tbsp	date syrup
500g	cooked beetroot (we used vacuum-packed)
4-5	metal skewers
	Flaked sea salt

Method

In a medium mixing bowl, whisk together the chipotle, olive oil, soy sauce and 1 tablespoon of date syrup.
Using a mandoline, finely slice the beetroot into 1-2 mm rounds. Add them to the bowl with the marinade along with ½ teaspoon of salt, and toss well to make sure each piece is evenly coated. Take a small stack of beetroot slices, fold them in half, and push a skewer through. Repeat with the remaining beetroot and skewers.
Place a griddle pan on medium-high heat and, once hot, cook the skewers for about 2 minutes on each side, until slightly charred. Brush over the remaining date syrup and serve with a sprinkle of salt.