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