Orange & Fennel-Roasted Beetroot
Preparation time
Cooking time
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The perfect side to your winter feast, this beetroot recipe is simple to make but packed with fresh and bright flavours. Also works well as a delicious warm salad!
Recipe type: Side
Cuisine: 60 minutes or less, Vegan, Gluten Free
  • 4 beetroot (about 450g)
  • 1 orange (organic or unwaxed)
  • Juice of ½ a lemon
  • 1 tsp olive oil
  • 2 tsp fennel seeds
  • ½ tsp dried chilli flakes
  1. Heat the oven to 200°C / 400°F / Gas Mark 6.
  2. Top, tail and peel the beetroot, cut into segments and place in a roasting tin.
  3. Cut the orange in half. Squeeze half of the juice onto the beetroot and slice the other half, cutting the slices into smaller pieces. Put these aside.
  4. Add the rest of the ingredients to the beetroot tin and stir/toss to coat the beetroot in all the lovely juices.
  5. Cook on the middle shelf for 20 minutes, stirring once. After 20 minutes add the orange pieces to the tin and return for another 10 minutes.
  6. Serve as is, or leave to cool slightly and toss with fresh leaves and your favourite salad ingredients!
Recipe by The Whole Ingredient at