Bombay Beetroot

Cooking time
Serves4-6 people
Bombay Beetroot

Roasted wedges of beetroot are elevated to star quality when glossed with orange dressing and toasted Indian spices.


  • 500g beetroot
  • 2 tbsp coconut or olive oil
  • 2 tsp sesame seeds
  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • ½ tsp turmeric
  • ¼ tsp chilli flakes
  • Sea salt
  • Freshly ground pepper
  • 1 orange

Prep: 10 mins | Cook: 30 mins

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1. Heat your oven to 220°C/Fan 200°C/Gas 7. Set a large roasting tin on the top shelf to heat up.
2. Peel your beetroot. Cut into 3cm cubes. Toss into the warmed roasting tin with 1 tbsp oil. Season well. Roast on the top shelf for 25 mins, or till tender and caramelised around the edges.
3. Zest your orange. Set the zest aside. Squeeze 1-2 tbsp orange juice over your beetroot. Pop back in the oven for a 2 mins or till the juice creates a sticky glaze over the beetroot.
4. Set a large frying pan over a high heat. Add your sesame, cumin, coriander seeds and chilli flakes. Lower the heat. Toast till just golden.
5. Fold in the turmeric, orange zest, and a good pinch of salt and pepper.
6. Scatter the spices over the beetroot once it’s roasted. Finish with an extra squeeze of orange juice.
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