Egyptian dukkah is a toasted mix of hazelnuts, sesame seeds, coriander and cumin, crushed to a rough texture and usually reserved for dipping bread in olive oil. Pressed onto roasted beet wedges instead, it forms a nutty, crunchy shell around beets that have already gone soft and sweet from the oven, and the contrast is the whole point.
Ingredients
- 4 medium beets, peeled and cut into wedges
- 3 tbsp olive oil, divided
- 1/2 cup dukkah spice mix
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 2 tbsp fresh dill, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Toss beet wedges with 2 tbsp olive oil, salt and pepper on a sheet pan.
- Roast 40 to 45 minutes, tossing once, until tender when pierced with a fork.
- Whisk remaining olive oil with balsamic vinegar and honey to make a quick glaze.
- While beets are still warm, toss them in the glaze, then roll each wedge in dukkah to coat.
- Arrange on a platter and finish with dill before serving.
Nutrition Facts (per serving)
| Calories | 240 |
| Total fat | 17g |
| Total carbohydrates | 19g |
| Dietary fiber | 5g |
| Protein | 5g |
| Sodium | 200mg |
Why This Is Good for Your Gut
Beets are one of the richest dietary sources of betaine, a compound that supports bile flow and helps the liver process fats, while their nitrate content converts into nitric oxide that supports blood flow to the gut lining. Dukkah's coriander seeds contribute additional fiber and volatile oils traditionally used to calm digestive discomfort.
Even beet skeptics tend to go back for seconds on this one.
For more roasted vegetable sides, try our Kombucha Glazed Roasted Carrots or Ras el Hanout Roasted Squash.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
