Cooking with Vegetables,  Recipes

RECIPE: Spicy TOKARA Shiraz is a Slam Dunk for Autumn Beets

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Cooler weather calls for a spicy Shiraz with hearty root vegetables and succulent meat dishes. TOKARA Chef Carolize Coetzee’s flavourful salt-baked beetroot is the perfect autumn comfort food for this Stellenbosch wine estate’s full-bodied premium Shiraz.

Chef Carolize Coetzee’
TOKARA Chef Carolize Coetzee

Shiraz is one of those varieties that shows smoother, rounder textures on the palate than the classic Bordeaux cultivars. It is also less tannic and as such is a rather flexible friend in the food pairing game,” says winemaker Stuart Botha. 

Stuart Botha Winemaker at Tokara
TOKARA Winemaker Stuart Botha

The new TOKARA Shiraz 2018 vintage is well matched with Chef Carolize’s beetroot recipe, her autumnal take on carpaccio and an excellent side dish for game.

Beetroot is both rich and earthy with subtle sweetness and caramelisation adding intense character for a perfect match with a more full-bodied red such as Shiraz.

Tokara Shiraz

“The spiciness of the TOKARA Shiraz matches the anise flavours of the fennel in this stunning beetroot dish, which in turn accentuates the red fruit characteristics of this iconic Rhone grape,” adds Botha

The red fruits in the wine harmonise with the raspberries and the barrel ageing notes marry seamlessly with the toasted walnuts and celery Chef Carolize scatters over the beetroot carpaccio. 

“As a rule, beetroot pairs better with reds than with whites and one crazy thing is that the deep red colour of the beetroot fools the brain into believing this too,” Botha quips.

Salt Baked Beetroot served with raspberries, fennel, celery and walnuts

Family recipes, heirloom ingredients and memories conjured up by food, are the heart of Chef Carolize’s cooking. Her take on baked beetroot when paired with TOKARA Shiraz is nothing short of a joyous taste experience. TOKARA Shiraz is available at a cellar door price of R125. For online purchase and delivery after the lockdown, visit

Print Recipe

Chef Carolize’s Salt-baked beetroot

With the cooler weather setting in TOKARA Shiraz is the perfect partner for Chef Carolize Coetzee’s autumnal salt-baked beetroot recipe. As a rule, beetroot pairs better with reds than with whites and one crazy thingis that the deep red colour of the beetroot fools the brain into believing this too!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Appetizer, Salad
Keyword: Baked Beetroot, Salted Beetroot


  • Food Processor
  • Kitchen Mixer
  • Baking Try
  • Rolling Pin
  • Knife
  • Cooling Rack


  • 4 medium sized whole beetroot
  • 800 grams coarse sea salt
  • 3 extra large egg whites
  • 500 grams cake flour
  • 250 ml water


  • Preheat the oven to 180°C
  • Blend the salt & flour together in a food processor until fine.
  • In a mixer with a dough hook, mix the flour mixture with the egg whites and water until a dough is formed.
  • Wash and dry the unpeeled beetroot.
  • Roll out the dough until 5mm in thickness.
  • Cut into big enough pieces and wrap around each entire beetroot.
  • Bake for 1 hour.
  • Remove from oven & cool slightly.
  • Break open the dough & remove the beetroot.
  • Discard the baked dough.
  • Peel the beetroot, then rinse & dry with paper towel.
  • Cool & slice the remaining beetroot thinly.


Chef Carolize tops hers with raspberry, fennel, toasted walnuts & celery.

My Boozy Kitchen

My name is Abby, but most of my friends have dubbed me “Abbalicioius” and I am the proud owner of My Boozy Kitchen. I am by nature a very passionate person, who has a love for food, wine,  life and enjoys the outdoors. Experimenting new things and to be creative is all what this crazy red-headed girl is all about. In my blog you will find amazing recipes, some healthy (some with booze) and some so illegal it should be banned!  You will learn about the different cultivars and styles of wine, interesting wine facts, how to pair wine with food and anything else that contains something boozy.  

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