roasted baby beetroot with dukkah, fennel and lemon

a vibrant and tasty salad with mixed textures

Beetroot roasted with olive oil and then sprinkled with dukkah is one of the best ways that I enjoy it.  So simple and so perfect.

It isnt really necessary to peel baby beetroot as the skin is not thick and softens when its roasted.

Pre heat the oven to 200 C and wash and cut up a tray full of baby beetroot. Drizzle over olive oil and bake for about 25 minutes until they are tender and caramelised.  Sprinkle over dukkah, chopped fresh dill / fennel leaves and a spritz of lemon juice to wake it up and break the sweetness.

roasted baby beetroot with dukkah, fennel and lemon

This is a perfect side dish with any meat, or allow it to cool and add it to a salad.

I made a salad using the pickled beetroot  mixed leaves, goats cheese asparagus and toasted pine kernels. Served on my very beautiful and new bowl by David Walters

healthy and packed with flavour

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  1. This sounds amazing! I love the addition of fennel and lemon!

  2. Oh SAM!!! That is absolutely gorgeous! I do not even much like beetroot but that first picture had me wanting to dig my hands into the screen. Love dukkah and can only imagine how good it is in this salad!

  3. Hi sam

    I love your blog,it is so inspiring.I love cooking and specifically baking.
    Your pics are awesome.I am in the process of starting my own blog.I want to capture the magic of the friday night shabbat meals that i prepare when we have guests over.

    Anyway i’m actually writing to you because i’m making this beetroot salad tom and am not sure where the fennel and lemon fit in.Please advice…

    Many thanks

  4. Hi Maxine, your blog idea sounds wonderful, good luck. The fennel is actually chopped fennel leaves (or dill) – and have corrected the copy. The lemon is fresh lemon juice squeezed over the beetroot after they come out the oven to liven it up a bit. I hope you enjoy.

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