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.
Salad, Side Dish, Snack
(or maple syrup if you want to make it vegan)
(tamarind pastes vary in strength, so you might need more or less - my favourite is Priya brand)
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.
beetroot, honey, maple, salad, side, snack, sour, sticky, sweet, syrup, tamarind, vegetables