zoom Baked beets with coriander, mint & pistachios

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    Baked beets with coriander, mint & pistachios

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    Baked beets with coriander, mint & pistachios

    • Vegetarian
    • Gluten Free
    • Preparation time: 25 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 25 minutes 60 minutes 25 minutes

    Serves: 6


    750g small raw beetroot
    1 tbsp olive oil

    For the relish
    50g shelled, unsalted pistachio nuts, roughly chopped
    1 clove garlic, finely chopped
    3 tbsp chopped coriander
    2 tbsp torn mint leaves
    3 tbsp extra virgin olive oil
    Lemon juice, to taste


    1. Heat the oven to 180°C, gas mark 4. Trim and wash the beets and put them into a foil parcel (best to use a double layer) big enough to
    be pulled up round the beets and sealed. Before closing the package drizzle over some olive oil, add a splash of water and season. Seal the edges of the package and put it into a roasting tin.

    2. Bake for 40-60 minutes. It can take even longer for the beets to become tender. Test they are done with the point of a knife. When the beets are cool enough to handle, slip off their skins and cut them into halves or quarters, depending on their size. Put onto a serving dish.

    3. To make the relish, bash the nuts and garlic in a mortar with some salt. Add the herbs and bash a bit more to break everything down (you want to end up with a rough mixture, not a finely ground paste). Stir in the oil and lemon juice, and season to taste. Spoon the relish over the beetroot to finish.  

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