Beetroot and Kumara

Beetroot and Kumara
A simple and versatile roast vegetable dish

The richness of the beetroot, the tangy flavour of horseradish and the mellow taste of the kumara make this combination truly special.


  • 2 medium gold or orange kumara, sliced
  • 2 red onions, peeled and cut into wedges
  • 3 beetroot, unpeeled and cut into wedges
  • 3-4 sprigs of fresh thyme, leaves removed
  • 2 tsp horseradish sauce
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 Tbsp brown sugar
  • freshly ground black pepper
View Method Beetroot and Kumara


  1. Place the prepared vegetables in a baking dish. When cutting the onions, leave part of the base on so the wedge stays together when cooked.
  2. Combine the horseradish, oil, lemon juice, sugar and pepper. Pour over the vegetables. Mix to evenly coat.
  3. Bake at 200°C for 25-35 minutes or until tender and golden brown. Alternatively cook on a medium to hot barbeque plate for about 10-15 minutes or until tender.
  4. Toss through fresh thyme leaves and serve.
View Ingredients Beetroot and Kumara
View Method Beetroot and Kumara
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