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Honey Tamarind Roasted Beetroot

Tamarind & Honey (Or Maple Syrup) Roasted Beetroot

Roasting enhances the sweet flavour of the beetroot, which is balanced by the tartness of the tamarind paste. The honey (or maple syrup for the vegan version) makes it gorgeously sticky.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Salad, Side Dish, Snack
Servings 2


  • 500 g fresh beetroot
  • 2 tbsp honey (or maple syrup if you want to make it vegan)
  • 2 tbsp tamarind paste (tamarind pastes vary in strength, so you might need more or less - my favourite is Priya brand)
  • 2 tbsp oil
  • 1/2 tsp salt
  • chilli flakes, sesame seeds (optional, for garnish)


  • Preheat the oven to 200° C (400° F).
  • Peel and chop the beetroot into ½" cubes.
  • In a medium bowl, mix together the honey/maple syrup, tamarind paste, oil and salt.
  • Add the beetroot, toss and spread out on a greased baking tray or pan, ensuring not to crowd the pieces.
  • Bake for about 20 minutes until cooked through and sticky.


An original recipe from Capers in my Kitchen.
Keyword beetroot, honey, maple, salad, side, snack, sour, sticky, sweet, syrup, tamarind, vegetables