Dukkah Rubbed Roasted Beets

Posted by Navita Verma on

Dukkah is made by toasting almonds, walnuts and sesame seeds then crushing them with ground coriander, nutmeg, salt and pepper. Purple beets are roasted until tender then tossed with the homemade Dukkah.

10 minutes

1 hour, 5 minutes



Prep Time

Cook Time



 What You’ll Need:

  • 1 large bowl
  • Aluminum Foil
  • 13 x 18-inch baking Tray
  • 1 small sauté pan
  • Mortar and Pestle (optional)


  • 1 kg (2.2 lbs) purple beets, scrubbed and trimmed
  • 1 tbsp (15 mL) olive oil
  • 1 tsp (5 mL) salt, divided
  • 3 tbsp (45 mL) whole almonds
  • 3 tbsp (45 mL) walnut pieces
  • 4 tsp (20 mL) sesame seeds
  • 2 tsp (10 mL) lemon zest
  • 1/2 tsp (2 mL) ground coriander
  • 1/4 tsp (1 mL) ground nutmeg
  • 1/4 tsp (1 mL) ground black pepper

Prep Instructions:

  1. Preheat the oven to 400°F (200°C). In a large bowl, toss together the beets, olive oil and 1/2 tsp of the salt.
  2. Lay aluminum foil onto a baking tray and place the seasoned beets in the centre. Fold the aluminum foil over the beets to create a pouch where the beets are sealed. Place the prepared tray into the oven and cook for 45 minutes - 1 hour (or until beets are tender). 
  3. While the beets are cooking, place a small pan over medium heat. Add the almonds, walnut pieces and sesame seeds. Lightly toast, while stirring, for 5 minutes or until fragrant and slightly browned. 
  4. Grind toasted mixture in a mortar and pestle (if using) or place in a plastic bag and hit with the back of a large spoon until broken up into small pieces. Combine mixture with lemon zest, coriander, nutmeg, black pepper and remaining salt; set aside.
  5. Peel the roasted beets and cut into quarters. Sprinkle with Dukkah mixture to serve.

Tip: Serve these beets as a side dish, or use in your favourite salads. 

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