Pink salt-roasted beetroot with feta and dill

Prep 20 mins

Cooking 40 - 60 mins

Serves 4

Deep ruby in colour and delightfully earthy in taste, beetroot comes with special veggie superpowers. They’re packed with potassium, manganese, iron and vitamin C to name but a few. You could boil beetroot, but we think the very best way to cook them is oven roasting to really enhance their flavour. All they need is a kiss of good olive oil and a grinding of Natural’s mineral-rich Himalayan pink salt. A crumbling of feta, loads of chopped dill for freshness and it’s time to tuck in.

What you will need

  • 2 bunches beetroot
  • 2 Tbsp extra virgin olive oil
  • Natural Herbs & Spices Himalayan Pink Salt
  • Good quality, aged Balsamic vinegar
  • Tub of feta cheese
  • Large bunch of dill, finely chopped
  • 3-4 spring onions, sliced very thinly lengthwise and placed in iced water for half an hour (optional)
  • Micro herb leaves, to garnish (optional)
  • Pink peppercorns


Give the beetroot a really good wash by submerging them in a basin of cold water. Dry beetroot and use a vegetable peeler to peel them. If you feel any grit at all after peeling, do give them another quick rinse under running water. Place whole peeled beetroot on a large rectangle of tinfoil (shiny side facing in), drizzle with olive oil and give them a good few twists of Natural Herbs & Spices Himalayan Pink salt. Toss to coat evenly, then fold the foil to form a closed package.

Place it on a baking tray and pop it into a preheated 180 ºC oven for 40-60 minutes. Roast until the beetroot are soft when stabbed with a sharp knife – how long it takes depends on the size of the beetroot. Allow beetroot to cool to room temperature, dice or slice them as preferred and drizzle lightly with balsamic vinegar and another splash of olive oil if preferred. Tumble the beetroot onto a pretty platter, crumble over feta and top with plenty of chopped dill. Garnish with spring onions and micro herbs. A good grinding of pepper is called for. You could use black pepper, but the pretty fuschia of pink peppercorns is such a joy against the ruby of the beetroot. If you have any edible flowers in your garden, up the pretty ante with those too!

Cook’s notes:

• You could also add toasted almonds or walnuts to this salad

• Or swap the feta for a crumbly goat’s cheese

• And fresh tarragon is a brilliant herb to use instead of or in addition to the dill!


Recipe & photography by food stylist and blogger of everything yum, Lizet Hartley: