BARBECUE BEETROOT WEDGES WITH CUMIN AND SEA SALT
These Barbecue Beetroot Wedges With Cumin And Sea Salt turn earthy root vegetables into a vibrant and flavour-packed side dish that’s perfect for summer barbecues or cosy dinners. The thick wedges of peeled Beetroot are lightly coated in olive oil, then dusted with warming cumin and a pinch of sea salt. It is grilled or roasted at high heat and the edges caramelise to reveal natural sweetness while the centres stay tender. These beetroot wedges are ready in under twenty minutes. They add brilliant colour and satisfying texture to any plate. These Barbecue Beetroot Wedges With Cumin And Sea Salt are naturally vegan, gluten-free and packed with fibre, iron and antioxidants. These wedges make a nutritious accompaniment to grilled proteins, grain bowls or simply a zesty salad. These wedges are made with minimal preparation and maximum impact, so they prove that simple ingredients can yield spectacular results.
RECIPE CATEGORY
Side
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Barbecue / Grill
OCCASION/HOLIDAY
Backyard BBQ, Picnic, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Low Fat, Low/ No Sugar, Healthy, Kid Friendly
DISH TYPE
Snack
INGREDIENTS
These steps are followed for the preparation of Barbecue Beetroot Wedges With Cumin And Sea Salt:
- 50 grams | 1.76 ounces | ½ small beetroot, peeled and cut into wedges
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon olive oil
- 0.58 grams | 0.02 ounces | ¼ teaspoon ground cumin
- 1.5 grams | 0.05 ounces | ¼ teaspoon fine sea salt
FULL NUTRITIONAL INFORMATION
- Calories: 64 kilocalories
- Fat: 4.5 grams
- Saturated Fat: 0.6 grams
- Carbohydrate: 5.0 grams
- Sugar: 3.4 grams
- Fibre: 1.5 grams
- Sodium: 629 milligrams
- Protein: 0.8 grams
- Calcium: 8 milligrams
- Potassium: 152 milligrams
- Iron: 0.8 milligrams
PREPARATION
These steps are followed for the preparation of Barbecue Beetroot Wedges With Cumin And Sea Salt:
- Preheat Grill Or Oven: Heat the barbecue grill to high flame (≈200 °Celsius) or preheat the oven to 220 °Celsius (fan 200 °Celsius/Gas Mark 7). Line a baking tray if using the oven.
- Slice Beetroot Evenly: Cut the peeled Beetroot into six uniform wedges, each about 1 centimetre thick, to ensure even cooking.
- Season: In a bowl, combine the wedges with 1 teaspoon olive oil, ¼ teaspoon ground cumin and a pinch of sea salt. Toss gently so each wedge is lightly coated.
- Arrange On Grill/Tray: Spread the wedges in a single layer on the grill grates or a lined tray, leaving space between them for hot air circulation.
- Grill Or Roast: Cook for 6 to 8 minutes, then turn each wedge with tongs and cook for a further 6 to 8 The edges should char slightly and the centres be tender when pierced with a fork.
- Rest Briefly: Transfer roasted wedges to a plate and let rest for two minutes. This allows residual heat to finish cooking the Beetroot through and the spices to meld.
- Serve: Arrange the wedges on a serving platter. Optionally garnish with chopped fresh parsley or a squeeze of lemon juice to brighten the flavours.
PREPARATION TIME
5 minutes
COOKING TIME
16 minutes
TIPS
Here are some helpful tips for Barbecue Beetroot Wedges With Cumin And Sea Salt:
- Uniform Wedges: Cut Beetroot into evenly sized pieces so they cook at the same rate and avoid under or over-cooked sections.
- Dry Peel: Pat the peeled Beetroot dry to help the oil and spices adhere and to promote caramelisation rather than steaming.
- High Heat: Whether grilling or roasting, a hot cook surface creates quick char and preserves the Beetroot’s firm texture.
- Turn With Care: Use sturdy tongs to flip wedges gently to maintain their shape and prevent breakage.
- Season After Cooking: Add a final pinch of sea salt or fresh herbs post-cook to retain brightness and texture.
VARIATIONS
- Spicy Twist: Add ⅛ teaspoon chilli powder or smoked paprika to the cumin for gentle heat and extra smokiness.
- Herb Infusion: Stir in ½ teaspoon chopped fresh thyme or rosemary into the oil before seasoning.
- Citrus Zing: Drizzle with ½ teaspoon lemon or orange juice just before serving for a fresh and tangy contrast.
- Nutty Crunch: Sprinkle toasted pine nuts or chopped pistachios over the hot wedges for texture.
- Sweet Glaze: Brush with a teaspoon of maple syrup or honey in the last 2 minutes of cooking for a caramelised finish.
PREPPING AND STORAGE
- Refrigerator: Store cooled wedges in an airtight container for up to two days. Reheat in a 200 °Celsius oven for 5 minutes or on a grill for 2 to 3 minutes to refresh the char and warmth.
- Freezer: Freezing is not recommended because the beetroot texture degrades significantly when frozen. Always prepare fresh for the best quality.
