Light Meals, Salads, Sides

Simple Roasted Beetroot

I adore beetroot with its sweet earthy flavours, it’s incredibly good for you and now so easily accessible in many varieties.

My favourite way to eat it is in salads, paired with orange or shaved fennel and toasted nuts.

Here is my go-to recipe for roasted beetroot, what I do with it after its roasted and a simple seasoning of fennel and lemon to add if you want to elevate your roasted beets.

From this basic recipe you can add it too all your salad endeavours or dice to eat on top of my canapé Tartlets, and puree into my pancake recipe served with carrot lox!



400-450g raw beetroot

2-3 tbs apple cider vinegar

1 tsp sea salt

1 tbs extra virgin olive oil

Freshly ground black pepper

Fennel & Lemon Seasoning

2 tsp fennel seeds

Zest ½ lemon

½ tsp seas salt

½ tsp caster sugar

To serve

Fresh dill or fennel springs

Salad of choice


  1. Pre heat the oven to 180°C fan
  2. Wash your beets and wrap and seal individually in foil wet.
  3. Place directly on the oven shelf and roast for approx. 40 minutes. This varies quite a bit depending on the size of your beets. Small ones 30 minutes large ones could be 1 hour.
  4. I would but I sharp knife in a few to see how it feel, it should glide in with relative ease. If it feels to resistant leave a little longer.
  5. Once you are satisfied, they are cooked through (don’t worry too much about over cooking a little) remove from the oven and allow to cool a little in the foil parcels until you can handle them.
  6. I use rubber or latex gloves for this bit. Remove the foil and pour any cooking juices into a medium bowl. Using your hands gentle rub, the skins off the beets, they should just glide off. Removing any stalks and tough bits at the top.

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