Slow Roasted Baby Beets


Slow Roasted Baby Beets, with Caramelised Walnuts, Orange Segments, Vegan Parmesan, Olives, and Beet Paint


  • 300gm Washed trimmed baby beets
  • 2 Oranges
  • 40gm Vegan parmesan
  • 60gm Black olives
  • Few sprigs of Chervil
  • 5ml Sea salt


  1. Marinate the baby beets with oil, cover with foil and bake for 30 mins.
  2. Remove the skin when hot (optional).
  3. Dehydrate olives in a slow oven 80?C overnight. Chop.
  4. Toast the walnuts in the oven.  Pour caramel on the walnuts and let cool.
  5. Peel oranges and take out the segments.
  6. Blitz some of the baby beets with vinegar and sugar syrup, season.
  7. Assemble the salad.

Recipes for Vegetarian Lifestyle Show - Hector’s Restaurant at Heritage Auckland - With Chefs Jinu Abraham and Leanne Boyes

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