Caramelized Sticky Beetroot

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recipe by Suvi Coffey

  • Time icon
    Total Time
    1hr 35mins
  • Serves icon
  • Calories icon

Sticky, chewy, sweet and nutty, caramelized beetroot. This goes perfectly as a side to any roast dinner. Or serve with some good soft goats cheese. Yum! This recipe doesn't use exact quantities for the beetroot marinade as beetroot comes in all shapes and sizes. You can't really go wrong though. You just need enough oil and vinegar to coat the beetroot.

recipe updated Oct 8, 2019


  • Fresh beet icon
    Fresh beet
    3 (383g)
  • Water icon
    as needed
  • Balsamic vinegar icon
    Balsamic vinegar
    as needed
  • Olive oil icon
    Olive oil
    as needed
  • Sesame seeds icon
    Sesame seeds
    as needed
  • Sea salt icon
    Sea salt
    as needed
  • Black pepper icon
    Black pepper
    as needed


  • kCook icon Stove
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Cutting board
  • kCook icon Saucepan

Step preview

  1. Pre-heat oven - 200°C
  2. Add fresh beet and water to a clean saucepan
  3. Boil - 30 min
  4. Rinse with ice water
  5. Peel
  6. Chop into eighths with chef's knife
  7. Transfer vegetables to baking sheet
  8. Add balsamic vinegar, olive oil, sesame seeds, sea salt and black pepper to the baking sheet
  9. Toss until coated
  10. Bake - 1 hr, 200°C
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