Light Meals, Salads

Roasted Beetroot Pita Pockets

I adore beets, I eat them so often. I always cook way more than I need just so I can snack on them! This recipe will give you enough coked beetroot for about 4-6. So there will be leftovers or just halve the recipe. It will keep well in the fridge for a good 5 days and you can use it other recipes or like me just eat it on its own!



2 500g bunches of raw beetroot

1 tbsp. cumin seeds

1 tbsp. coriander seeds

1 cup water

Salt and pepper

2 tbsp. apple cider vinegar

1 tbsp. extra virgin olive oil

Pickled cucumber

1.2 cucumber peeled into ribbons

200ml Sarsons Pickle in 15 Mediterranean blend

1 tbsp. coriander seeds

To serve

Whole-wheat pittas or pitta of choice


Chopped radishes

Salad leaves

Flat leaf parsley

Few thyme leaves

Sprinkle of mixed seeds, I used hemp hearts and black sesame


  1. Cut the leaves from the beetroot if still attached and place in a large baking tray with the cumin, coriander, water, and a good pinch of salt and grind of black pepper. Cover tightly with tin foil, and cook for between 40 minutes and 1 hour. This will depend on their size, it varies quite dramatically. If they are practically small 30 minutes may be enough. They are cooked when a knife slides through easily.
  2. Place the ribbons of cucumber and coriander seeds into a bowl and cover with the pickling liquor. Leave to one side for 15 minutes or longer.
  3. Prepare your salad sides, you can add anything you like, tomatoes, avocado, whatever you have to hand.
  4. When your beetroot is ready remove from the oven and remove the foil. When it is cooled enough to handle, just push off the skins and discard them, adding the beetroot back to the dish. If you have some clean latex gloves I would use them.
  5. Add into the dish the apple cider vinegar and olive oil. Stir to coat everything. If your beetroot are large I suggest quartering them.
  6. Another option is to pour the liquor into a pan and reduce on the hob to create a sticky glaze.
  7. When you are ready to serve, add a good dollop of houmous to your serving plate, sprinkle with seeds, top with the beet and add you salad sides and some cucumber ribbons. Serve with warmed pitta.

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