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Published 16/03/2026
1:20
Serves 6
Easy

Roasted beetroot with raspberry balsamic glaze

Raspberry and beetroot might not be an obvious pairing, but together they create something truly special.

Baking the beets intensifies their natural sweetness, before they’re finished with a glossy, fruity glaze for a seriously flavour-packed dish.

What you'll need...

  • 500g raw beetroot, ideally a mix of heritage varieties, scrubbed clean
  • 50g sea salt flakes
  • 2 tbsp raspberry jam
  • 1 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil
  • 1/2 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • 1 spring onion, cut into strips

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Trim the beetroot and cut any larger ones in half. Line a tray with baking paper and lay out the beetroot. Sprinkle with the sea salt, wrap in the baking paper and roast for 1 hour.

  2. Meanwhile, whisk together the remaining ingredients (except the spring onion) in a small bowl and season to taste.

  3. Check the beetroot is tender all the way through, then rinse under cold water to cool. Carefully rub off the skins, wearing gloves to avoid stained hands.

  4. When ready to serve, cut the beetroot into wedges and add to a frying pan with some of the dressing. Heat over a medium heat for a few minutes, stirring occasionally, until glossy and syrupy. Transfer to a serving dish, spoon over the remaining dressing and finish with spring onions.

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