Beets in a Herb Dressing

Beautiful Beetroot, roasted, and dressed with herbs

Beets in a herb dressing

Beetroot is a great vegetable, and baby beets are sweet and tender. This recipe treats them minimally. You can use baby beets or larger, medium sized ones.

The inspiration for this dish came from Turquoise by Greg Malouf. I recommend this cookbook of Turkish recipes. It is beautiful.

Are you looking for similar recipes? Try Roasted Beetroot with Maple Dressing, Beetroot and Yoghurt Salad, Slightly Pickled Beetroot Salad with MustardRaw Beetroot and Herb Salad, Beetroot and Goat Cheese Salad with RocketBeetroot, Orange and Olive Salad, and Beetroot with Honey Dressing.

Feel free to browse other recipes from Turquoise.  You might also like our Beetroot recipes. Or you might like to browse Salad recipes too. Check out our easy Mid Spring recipes here.

Beets in a herb dressing

Beets in a Herbed Dressing

About 600g baby beetroot, or can use large ones which will be cubed after cooking
4 cloves garlic, roughly smashed
sea salt
1 Tblspn olive oil, extra virgin
2 spring onions
large pinch black pepper, freshly ground
2 Tblspns crème fraîche or 100g feta (optional)

herby dressing
1 clove garlic
1 tspn sea salt
juice 1 lemon
1 Tblspn olive oil
1 Tblspn walnut oil
0.25 cup Tblspn parsley leaves
any other herb leaves to garnish

Heat the oven to 180C. Wash the beetroot well and trim the roots and stalks, leaving about 3 cm of the stalks attached. Place into a baking dish, scatter with the garlic cloves, season with salt and drizzle with the oil. Toss the beets to ensure they are covered with the oil.

Cover the baking dish with foil and roast until the beets are tender. The time will vary depending on the size of the beets and the conductivity of your baking dish. It may take 45 minutes if they are very small – larger ones can take 2 hours. Check the beets after 40 minutes, and then check every quarter hour or so.

When the beets are cooked, discard the garlic and peel the beetroot when they are cool enough to handle. They will slip easily out of their skins. Cut them in half, and quarters if they are slightly larger. If you have used medium sized beets, you can also cube them.

Place the beets in a bowl with the spring onions, and season with salt and pepper. Drizzle the dressing over the beets and then optionally dollop on creme fraiche, or mix in crumbled feta.

To make the dressing, crush the garlic with the salt and then whisk in the lemon juice and oils. At the last minute, add the parsley to the dressing, and pour over the beets.

In the photo I have drizzled the beets with pomegranate molasses and the dressing.

browse these Beetroot recipes




Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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