Recipe

Ember-roasted beetroot with horseradish and dukkah

This recipe is part of our summer campaign «Real men grill plants» (2026).
Recipe by Thomas Glässing. Picture by Nora Dal Cero.

Preparation

1. The beetroot in the embers: Wash the whole, unpeeled beetroot and place them directly into the white, hot embers of a charcoal grill. Roast for about 40–50 minutes, turning every 10 minutes. The skin may become completely charred. Check for doneness with a knife.

2. The horseradish cream: Blend the soaked cashews with freshly grated horseradish, lemon juice, a little water, and salt in a high-speed blender until smooth and thick.

3. The dukkah: Dry-roast the pistachios, sesame seeds, coriander seeds, and cumin seeds in a pan without oil. Allow to cool, then crush coarsely in a mortar. Mix with a little salt.

4. The herb mixture: Roughly pick the parsley, mint, and dill. Toss with olive oil, lemon juice, salt, and pepper.

5. Plating and serving: Briefly toast the flatbread on the grill on both sides. Remove the beetroot from the embers and peel off the charred skin (do not eat it). Cut the insides into thick wedges. Spread the horseradish cream generously on a plate, arrange the beetroot wedges on top, and sprinkle with dukkah, the herb mixture, and pomegranate seeds. Serve with the warm flatbread.

Additional information:

The charred skin of the beetroot acts like a natural mini-oven. It protects the vegetable from drying out and gives the inside an exceptionally smoky flavour.


Use organic ingredients. Cooking with love – you can really taste the difference!
All information is provided without guarantee.


This recipe from Thomas Glässing was inserted by Swissveg / 2026-05-29 09:07:12

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Die Daten stammen aus der Datenbank der Europäischen Vegetarier Union in Kooperation mit Swissveg.