Roasted Beetroot with Pistachio & Lemon Herb Dressing


Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Nuts are enshrined in Middle Eastern cooking: rolled into buttery pastry, salted for meze, chopped into dips or scattered over salads. This emerald green dressing is made with rich pistachios and sour chopped lemon. Even if you don’t like beetroot, you can use this umami sauce on other vegetables, grilled meat or chicken. I love baby beetroot in all the beautiful colours of red, yellow and candy stripe. Farmers’ markets usually have the best selection.

Preparation: 20 Minutes
Cooking: 1 HOUR


  • 6-8 yellow or purple beetroot (beets)
  • 2 tablespoons olive oil


  • tablespoons white wine vinegar
  • 60 ml (2 fl oz/¼ cup) extra virgin olive oil
  • 1 garlic clove, finely chopped
  • 20 g (½ oz) pistachio nut kernels, toasted, finely chopped
  • 1 teaspoon caster (superfine) sugar
  • 1 tablespoon finely chopped chives
  • 1 lemon, peel and pith removed, flesh segmented and finely chopped


Preheat the oven to 220°C (425°F) or 200°C (400°F) fan forced.

Lay the beetroot on a double layer of foil, drizzle with the oil and season with salt. Wrap up into a sealed parcel with plenty of room for air to circulate. Roast for 40-60 minutes or until tender. The time will vary depending on how large your beetroot are. You can also steam the beetroot, sprinkled with salt, for 30-40 minutes. Cool slightly, then use paper towel to rub off the skin. Slice in half. They look nice with the tops on but you can remove them if you like. Put them in a shallow bowl.

Combine all of the ingredients for the dressing in a small bowl. Season with salt and freshly ground black pepper to taste and whisk until well mixed. Pour the dressing over the warm beetroot to serve.