Mouthwatering Roast Beetroot with Rosemary


roast beetroot

I remember eating pickled beetroot on the side next to creamy potato salad at just about every braai when I was growing up.

I didn’t even know there was such a thing as roast beetroot up until a few months ago.

Making the decision to not eat meat and eat mainly vegetables for supper has totally changed the way I look at veggies… I can’t get enough of them!

One of our good friends shared his roast beetroot recipe with us and we’ve been in beetroot heaven ever since. Here’s the recipe with a few variations. It’s one of my favourite summer salads this year… just add a bit of baby spinach and you’re good to go! So, so yummy… you’ve got to give this one a try.

Serves 2

You’ll need:

– 5 beetroots, peeled and chopped into medium chunks

– 2 Tbsps olive oil

– 3 Tbsps water

– 1.5 Tbsps balsamic vinegar

– 2 tsps rosemary

– 1 tsp mixed herbs

– salt and pepper to taste

– pumpkin seeds (optional)

– 1 block/wheel of feta cheese (optional)

Let’s get started…

  1. Preheat the oven to 190°C. Spray a small ovenproof dish with non-stick spray.
  2. Peel and chop the beetroot. Add this and everything except the pumpkin seeds and feta cheese (if you’re using them) into the dish.
  3. Give it a thorough mix through so that the beetroot is coated in everything.
  4. Cover the dish with tinfoil and place in the oven for 35 – 40 minutes, or until the beetroot is nice and tender.
  5. Take off the tinfoil (gently… it’s hot!) and allow to cool for a few minutes.

Serve as a tasty side to a main meal, as a light lunch with some crackers and cheese, or as a salad. Simply add the pumpkin seeds and crumb the feta into the roast beetroot mix and serve on top of baby spinach leaves!


8 Replies to “Mouthwatering Roast Beetroot with Rosemary”

  1. […] I can’t get enough of beetroot. Roasted with rosemary and served with feta, in a raw juice, in a soup, or even with a few berries in a smoothie! This […]

  2. […] water, and season with rosemary, salt and pepper. (You can find the full recipe for roast beetroot here.) Place the beetroot in a preheated oven of 190°C for +/- 40 minutes or until slightly […]

  3. Mel, this looks delicious…..will give it a go, though beetroot can be a tad hard to find here! Thanks for sharing!
    Michelle Liew recently posted…Bubbles of childhood memoriesMy Profile

    1. Melanie Chisnall says: Reply

      Thanks Michelle! I didn’t know that it wasn’t that common in Singapore though. Guess because I’ve started eating it this way now only (instead of in the glass jar drenched in vinegar), I assume it’s available everywhere. Hope you get to try it though sometime! 🙂

  4. Wow! How beautiful and delicious looking! This sounds good for any time of year! In fact, turnips and beets are in season here in the US where we’re starting to get wintry temperatures. Sniff sniff.
    (Yeah, you can laugh at me all decked out in 3 shirts, a blanket, a knit hat and a hot cup of tea…it’s what I do from November to April, haha.)
    Oh and now I have a craving for rosemary. OMG
    Cyndi recently posted…YeRoWriteO UpdateMy Profile

    1. Melanie Chisnall says: Reply

      LOL! Laugh…no, more like envy my friend. Autumn/winter are my favourite seasons. I’ve got the fan on me right now on full blast. But I know… I shouldn’t complain. At least the sun is up nice and early. If I could have that in Autumn, I’d be set for life. Hope you’re having an inspiring Tuesday with the novel writing 🙂

  5. I almost skipped over this; I didn’t recognize the name of the blog. Sure glad I decided to open it. Good to see you posting something, Mel, and this recipe sounds divine.

    Have a wonderful weekend my friend.


    1. Melanie Chisnall says: Reply

      Bill! I’ve missed seeing your face around here, glad you found the post 😉 I swear it ends up in people’s spam folders sometimes…not sure why, grrrrr! 😛 Thanks for stopping in and I hope you’re having a super Tuesday!

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