Caramelised Roasted Beetroot

Beetroots are high in nitrates to help lower blood pressure; the pigments in beets called betalains are anti-inflammatory; they’re high in fibre which means they will feed healthy gut bacteria, and are also a good source of folate and vitamin C. The colour and flavour of this beautiful vegetable are captured beautifully in this dish. The caramelisation occurs from the slow roasting and splash of balsamic vinegar and olive oil.  Serve it as a side or add it to your salads, it will not disappoint!



  • 1 bunch fresh beetroot
  • 2 garlic cloves
  • 1 tablespoon dried oregano
  • 2 tablespoons olive oil


  1. Cut the beetroot off the stems/leaves (reserve theses for my chickpea & sauteed beet leaves salad).
  2. Peel and chop the beetroot
  3. In a baking dish, add the beetroot, garlic, oregano and olive oil, combining well
  4. Add a splash of water to the bottom of the dish
  5. Place in a hot oven and bake for 30-40 minutes or until the beetroot is tender.
  6. Remove and serve with your main meal or add to a salad.