Charred Beetroot Skewers with Dukkah & Miso Dressing

Who said barbecue season’s just for meat? These sweet, sticky, and smoky beetroot skewers will steal the show, glazed in honey and crispy chilli, grilled to perfection, then drizzled with a creamy miso dressing and sprinkled with dukkah. Serve them over hummus or with warm flatbread, and suddenly you’re that friend who “does incredible things with veg”.

Ingredients

For the skewers:

- 3 medium beetroots, cooked and drained
- Olive oil
- Salt & pepper
- 1 tbsp honey
- 1 tsp crispy chilli (or chilli flakes if that’s what you’ve got)

For the miso dressing:

- 1 tbsp miso paste
- Juice of 1 lime
- 1 tbsp olive oil
- 1 tbsp mayo

To serve:

- Dukkah for sprinkling
- Hummus or flatbread (optional but highly recommended)

Method

1- Slice the cooked beetroots into thing rounds. Drizzle some olive oil and season with salt and pepper.

2- In a small bowl, mix honey, crispy chilli, and a splash of olive oil. Thread the beet slices onto skewers (doubling them up, so one beet round gets skewered twice) and brush them generously with the glaze.

3- Fire up your grill or pan. Cook the skewers over medium-high heat, turning often and brushing with more glaze until caramelised and a bit smoky around the edges. (Be careful when turning them, as they are soft and might fall off)

4- In another bowl, whisk miso paste, lime juice, mayo, and olive oil until smooth and creamy.

5- Serve the skewers on a bed of hummus or alongside flatbread. Drizzle with the miso dressing, sprinkle dukkah on top, and try not to eat the whole lot before it reaches the table.