Earthy, sweet beetroot meets spicy, tangy jalapeño cream cheese in this vibrant and flavour-forward appetiser or side dish. The beets are roasted until tender with crisped edges, then topped with a cooling yet zesty cream cheese blend that balances the natural sweetness beautifully.

Finished with a crunch of toasted seeds and an optional dash of togarashi for extra flair, this dish brings texture, colour, and heat in every bite. Whether you’re serving it as a canapé, a salad alternative, or a small plate at a dinner gathering, it’s sure to stand out.

Oven-roasted beetroot with jalapeño cream cheese

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings 1

Ingredients

• 1 medium beetroot peeled and sliced ¼ inch thick
• ½ tbsp olive oil
• Salt & pepper to taste
• 2 tbsp jalapeño cream cheese
• Garnish: toasted seed mix pumpkin, sunflower, sesame, togarashi powder (optional)
• For Jalapeño Cream Cheese Substitute: Mix plain cream cheese with finely minced pickled jalapeños + a splash of the pickling liquid.

Instructions

• Step 1
• Preheat oven to 180°C (350°F).
• Step 2
• Toss beetroot slices in olive oil, salt, and pepper.
• Step 3
• Spread out on a parchment-lined baking tray and roast for ~25 minutes, until tender and slightly crisped at the edges.
• Step 4
• Arrange on a serving platter and top each slice with a dollop of jalapeño cream cheese.
• Step 5
• Garnish with toasted seeds and a sprinkle of togarashi powder.
• Step 6
• Serve warm or at room temperature.

Nutrition

Serving: 1gCalories: 201kcalCarbohydrates: 10gProtein: 3gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 29mgSodium: 280mgPotassium: 319mgFiber: 2gSugar: 7gVitamin A: 544IUVitamin C: 5mgCalcium: 43mgIron: 1mg

If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.