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Beetroot Marinade

I love making this marinade, for me it’s a starting point to flavour town for dishes that require grilling. I use it as a base then periodically brush on my bbq sauce during the grilling process. It works beautifully with poultry, fish, beef, pork and tofu. It’s also tasty as a sole marinade.


1-2 cooked medium sized beetroots ( in it’s own juices, small dices), 1 tsp fehmalee’s kitchen flavour enhancer, 1 tsp ground sea salt, ½ -1 tsp fehmalee’s kitchen island seasoning, 1 small onion (diced), 1-2 garlic cloves (finely diced), ¼ piece of red pepper (diced), leaves of 2 sprigs of fresh thyme, 1 spring onion (sliced), ¼ tsp ground ginger, 1 tbs olive oil, ¼ cup of water and beetroot juices.


In a food processor, add all the ingredients and blend until pureed. Taste to adjust then, add puree to whatever you want to marinade. Set aside for at least 1 hour. For best results, marinade in the fridge overnight. Remember to bring poultry, meat, fish and tofu to room temperature before cooking.


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