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Recipe Roasted Beets with Dukkah & Balsamic

  • Prep

    15 minutes

  • Cook

    50 minutes

  • Serves


One thing we love at Mother Raw is experimenting with different types of cuisine in the kitchen. We've amped up a classic roasted beets dish by tossing in olive oil and Mother Raw Balsamic Dressing. Bonus: this meal has a unique twist. We’ve given this an Egyptian-style twist by incorporating one of our favorite spice blendsdukkah! 


3 large beets, cut in half 

1 tbsp avocado oil 

kosher salt and freshly ground black pepper, to taste 

¼ red onion 

1 tbsp olive oil 

1 tbsp Mother Raw Balsamic Dressing

2 to 3 tbsp dukkah 

Fresh parsley, for garnish 


Preheat the oven to 425ºF. 

Place the beets in aluminum foil and drizzle the avocado oil, salt and pepper. Wrap loosely and place on a sheet pan. Roast in the oven until fork tender and cooked through, about 50 minutes.  

Remove the beets, and let cool. Once cool, remove the skin and cut into quarters.  

Transfer the beets to a salad bowl and add the red onion. Drizzle with olive oil and Mother Raw Balsamic Dressing. Season with salt and pepper and top with dukkah and parsley.