Beetroot from the airfryer

⏱ 48 min · 🍽️ 4 Servings · 🧂 6 Ingredients

Ingredients

  • 800 g beetroot (raw)
  • 2 tbsp rapeseed oil
  • 1 tsp caraway seeds (whole)
  • 1 tsp salt
  • pepper to taste
  • 1 tbsp cider vinegar

Instructions

  1. Peel the beetroot and cut it into cubes of about 2 cm. It is best to wear disposable gloves, or the juice stays on your fingers for a whole day.
  2. Toss the cubes in a bowl with the rapeseed oil, the whole caraway seeds, the salt and the pepper until all the cut surfaces have a thin sheen.
  3. Preheat the airfryer to 180 °C. In a preheated basket the cut surfaces start to brown straight away instead of the cubes slowly drying out.
  4. Put the cubes into the basket in a single layer with space between them and stack nothing; work in two batches for a larger quantity. Cook at 180 °C.
  5. Pull out the basket, shake the cubes and carry on cooking at 180 °C until a knife slides in without resistance.
  6. Drizzle the cider vinegar over the hot cubes and toss them firmly once.
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Beetroot from the airfryer – Recipe and image AI-created, editorially reviewed
📖 Culinse

🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

deutschlandbeilageheissluftfritteusevegetarisch

Beetroot from the airfryer

An everyday German recipe from all over Germany: raw beetroot is roasted in cubes and tastes far earthier and sweeter than the pickled kind from the store cupboard. Whole caraway seeds take the heaviness out of the vegetable, and a spoonful of cider vinegar at the end brings out the sweetness. In a pan the same quantity needs over an hour and leaves much of its colour in the water; in the hot basket the colour stays in the vegetable.

⏱

Cook time

48 min

🍽️

Servings

4

🧂

Ingredients

6

View Original ↗

Nutrition

per serving

130 kcal

Calories

3 g

Protein

5 g

Fat

17 g

Carbs

Ingredients

For 4 servings

Estimated cost~€0.20 · ~€0.05/serving

Instructions

  1. 1

    Peel the beetroot and cut it into cubes of about 2 cm. It is best to wear disposable gloves, or the juice stays on your fingers for a whole day.

  2. 2

    Toss the cubes in a bowl with the rapeseed oil, the whole caraway seeds, the salt and the pepper until all the cut surfaces have a thin sheen.

  3. 3

    Preheat the airfryer to 180 °C. In a preheated basket the cut surfaces start to brown straight away instead of the cubes slowly drying out.

  4. 4

    Put the cubes into the basket in a single layer with space between them and stack nothing; work in two batches for a larger quantity. Cook at 180 °C.

  5. 5

    Pull out the basket, shake the cubes and carry on cooking at 180 °C until a knife slides in without resistance.

  6. 6

    Drizzle the cider vinegar over the hot cubes and toss them firmly once.

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