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Slow Roasted Baby Beets

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

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


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.