Air fryer recipe · Sides
Roasted Beetroot Wedges
Beetroot wedges roasted until the edges caramelise and the centres turn sweet and tender.
- 24 minTotal time
- 190°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 80kcal
- 1.5 gprotein
- 6.5 gcarbs
- 5.7 gfat
- 0.1 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- beetroot400 g, cut into wedges
- olive oil2 tbsp
- cumin powder1 tsp
- black pepper1/2 tsp
- salt1/2 tsp
Method
Peel and cut
Peel the beetroot and cut it into even wedges. Wedges of one size roast at a single pace, so they finish together instead of some charring while others stay raw and firm in the middle.
Season
Toss the wedges with the olive oil, cumin powder, black pepper and salt until coated. A light film of oil carries the spice onto every face and helps the cut edges caramelise as they roast.
Single layer
Spread the wedges in a single layer so each cut edge sits against the hot air. Crowding traps moisture and steams the beetroot soft, while spacing gives you browned, slightly crisp edges.
Preheat
Preheat the air fryer to 190°C for 3 minutes. Starting in a hot basket sears the cut faces on contact, which locks in colour and stops the wedges going limp before they brown.
Roast
Air fry at 190°C for 21 min, shaking the basket twice, until the edges caramelise to a deep colour and a fork slides easily into the soft, tender centres.
