Honey and harissa roasted beetroot
Honey and Harissa Roasted Beetroot is a beautiful combination of earthy, caramelized beets, warm spices, and a touch of sweetness. This dish is perfect for sharing, whether served as part of a mezze platter, a flavourful side, or even a main course with fresh bread and a simple salad. The deep, roasted flavours make it a standout dish, especially when enjoyed with family and friends on a warm summer evening.Harissa is a fragrant, spicy chili paste that originates from North Africa, particularly Tunisia. Traditionally made with dried chilies, garlic, olive oil, and warm spices like cumin and coriander, it adds depth and heat to countless dishes. While classic harissa has a bold and fiery kick, variations like apricot harissa bring a milder, fruitier touch, balancing spice with natural sweetness. I love using apricot harissa in this Honey and Harissa Roasted Beetroot recipe because it offers a perfect balance of warmth and sweetness. The apricots soften the heat, making the dish more approachable for all palates, while enhancing the natural sweetness of the beets. Combined with honey, this glaze creates a sticky, flavorful coating that caramelizes beautifully as the beets roast.One of the best things about Honey and Harissa Roasted Beetroot is its versatility. Serve it warm or at room temperature, as a side dish for grilled meats, or as a vegetarian main course. It’s also a fantastic addition to a mezze platter, bringing colour, texture, and bold flavours to the table.Whether you're hosting a casual dinner with friends or preparing a summer feast, Honey and Harissa Roasted Beetroot is sure to impress. The warm spices and caramelized edges make it the perfect dish for long, joyful gatherings filled with delicious food and good company.
Ingredients
- 500 g baby beetroot, washed, ends cut off, unpeeled, quartered
- 30 g apricot harissa paste, homemade or shop bought
- 20 g honey
- 15 ml olive oil, plus extra to drizzle over the dish
- salt and pepper to taste
- 200 g Greek yoghurt
- 20 g roasted sunflower seeds (optional)
- mini beetroot or micro leaves for garnish (optional)
Instructions
- Preheat the Oven:Set your oven to 210°C (410°F) to ensure a high heat that will caramelize the edges of the beetroot while keeping the inside tender.
- Prepare the Beetroot:Wash, peel, and cut the beetroot into even-sized quarters. This ensures they cook evenly and develop that irresistible roasted texture. Place them in a mixing bowl.
- Make the Harissa Glaze:In a small bowl, combine apricot harissa, honey, and a tablespoon of olive oil. For easier mixing, heat the mixture in the microwave for about 20 seconds—this helps the honey blend smoothly into the harissa. Stir well until you have a glossy, slightly thick glaze.
- Coat the Beetroot:Pour the harissa glaze over the beetroot and toss well to coat every piece evenly. The sweet and spicy mixture will enhance the natural flavors of the beetroot as it roasts.
- Roast to Perfection:Spread the coated beetroot onto a lined baking sheet in a single layer. This allows them to roast evenly without steaming. Bake for 50 to 60 minutes, turning them once halfway through. The beetroot will shrink slightly, and the edges will become beautifully caramelized.
- Assemble the Dish:Let the roasted beetroot cool slightly—it's best served at room temperature. Meanwhile, divide the Greek yoghurt between two plates, spreading it into a flat circle. Arrange the roasted beetroot on top, along with any flavourful juices left on the baking sheet.
- Add the Finishing Touches:Sprinkle with a pinch of salt and freshly ground black pepper for seasoning. Add a handful of roasted sunflower seeds for crunch and, if using, some fresh greens for color and a hint of freshness. Finish with a drizzle of olive oil for extra richness.
- Serve & Enjoy:This recipe is delicious on its own, served as part of a mezze platter, or enjoyed as a flavourful side. Enjoy the balance of flavours and textures in every bite!