slow roasted beet & potato salad w preserved lemon, capers & olives

serves 6 as a side
preparation time
20 minutes
cooking time
1 hour & 45 minutes


  • 1kg medium sized beets or any colour
  • 1kg medium sized potatoes
  • 2 tablespoons capers
  • 2 quarters preserved lemons
  • 1/3 cup olives
  • 2 tablespoons extra virgin olive oil
  • 5 long sprigs thyme
  • salt & pepper to season
  • 1 large bunch coriander, leaves picked


Preheat your oven to 200c, fan-forced.

Slice the beetroots and potatoes into quarters and place in a large roasting dish. 

Dice the preserved lemon skins and add them to the roasting dish with any of the preserved lemon flesh. Add the olive, capers, extra virgin olive oil, salt and pepper and then toss everything really well to coat the vegetables in the oil. 

Cover the baking dish either with alfoil or a baking dish lid and place in the oven to roast for 1 hour & 45 minutes. At the hour mark, remove from the oven and gentle toss everything to ensure even cooking. You may want to add a little more extra virgin olive oil if you feel it is needed.

Once cooked, remove the baking dish and leave to cool still covered. To serve, chop the coriander roughly and toss through the baked vegetables. Either serve straight from the baking dish or place in a big salad bowl in the centre of the table. Really delcious served with homemade mayo or tahini drizzled over too.  

Enjoy with protein side of choice, I love this with lamb.