Roasted beetroot

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Prep time:

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Serves: 4

By Smithy

(1 Vote) 3


  • 2 tbsp dill chopped

  • 3 tbsp balsamic vinegar

  • 2 tbsp extra virgin olive oil

  • 1 pinch sea salt

  • 2 tbsp flat-leaf parsley chopped

  • 1 sprig mint chopped


  1. Peel the beets and trim the stems to about 3cm. Cut into four to six wedges, depending on size. Put the wedges in a baking dish that will hold them all in one layer.
  2. Add the vinegar, oil and herbs along with a good pinch salt. Toss well.
  3. Cover the dish with foil and roast in a preheated oven at 200C for 30 minutes. Remove the foil and roast until just tender when pierced with a fork, about 20 minutes more. There should still be some liquid in the dish; if this evaporates too quickly, add a spoonful or so of water during cooking.

Additional Information

  • Make Ahead

  • Side

  • Starter

  • Low fat

  • Vegetarian

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • DrZeus 31/07/10 23:17

    God I posted this yonks ago - use a bunch of fresh beetroot (usually 3 or 4). Will have to make this again now!

  • 3BoysAndBusy 31/07/10 14:16

    This worked really well. I cooked it this morning and served it with salad leaves and goats cheese. Just need to persuade the children that they like salad...

  • 05/01/10 18:39

    am i blind or does it not sy how much beetroot to use?! Looks really nice though