Beetroot with ginger, cumin & dill

04 May 2020

This recipe was developed for us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website or follow him on Instagram.



It can sometimes feel quite tricky to know what to do with beetroot. I find it pairs best with woody and citrus flavours, complimenting the inherent earthiness in the roots themselves. This simple recipe allows the beets to sing whilst enveloping them in a little exoticism of Eastern Europe and Western Asia.


Serves 4 as a side



500g raw, unpeeled beetroot

3 tbsp extra virgin olive oil

1 tbsp finely grated fresh ginger

1 tsp cumin seed

Black pepper

Zest of 1 lemon

Juice of ½ a lemon


1.5 tbsp finely chopped fresh dill



Begin by covering the beets with at least 2 inches of water in a large pan. Salt the water liberally.

Bring to the boil and then gently simmer for around 45 minutes until the beets fall off the blade of a sharp knife when pierced into the centre of the flesh. Drain and allow to cool slightly.

Using your fingers, push the skin firmly and it should peel away quite easily. Sometimes this can prove tricky depending on the beetroot themselves. If so, just using a small knife to peel away the skin. Once peeled, cut the beets into wedges.

Heat the olive oil in a small pan. Add the ginger, cumin seed and a generous grind of black pepper.

Allow to cook gently for around 3 minutes until the ginger is cooked through.

Take the pan off the heat and add the lemon zest, followed by the juice and a generous pinch of salt.

Salt balances the acidity in the lemons and bitterness from the cumin seed, so it’s quite important to season well.

Now pour all the dressing over the beetroot wedges and stir well. Add the dill and allow to marinate for around 30 minutes before eating.

Serve sprinkled with a little more fresh dill.