Roast Beetroot & Sautéed Stems

BBQ steak with roast beets and pumpkin

Roast beetroot and sautéed stems served with roast pumpkin and a BBQ steak


As far as veggies on the side goes, I don’t think it gets much better than roast beetroot… they take a bit of time to make, but it’s so worth it! Remember not to throw away the stems – they contain much of the nutrients and are very tasty on the side!



  • Beetroot
  • Fresh oregano
  • Thyme
  • Salt & pepper
  • Shallot, minced (optional: for cooking the stems)
  • Garlic, minced (optional: for cooking the stems)
  • Olive oil



Pre-heat oven to 160C.

Scrub beets well and cut of stems (but don’t throw them away!). Quarter beets and place of a sheet of tin foil.

Spice with fresh oregano, dried thyme, salt and pepper. Drizzle with olive oil.

Wrap tin foil into a package – if making lots, make several little parcels, about 1 cup of beets in each – and place in the oven.

Roast for about 90 minutes or until soft and sweet.

Stems: Wash stems well and chop roughly. Heat olive oil on medium heat in a pan and sauté shallot and garlic in the pan until transparent and fragrant. Add in beetroot stems and sauté for a few minutes until done. Serve on the side.

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