Roasted Anchovies with Beetroot
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that feels fancy but comes together in under an hour. Fresh anchovies are wonderfully affordable and packed with omega 3 fatty acids that are fantastic for your heart, plus they roast beautifully until golden and tender. The earthiness of roasted beetroot pairs so well with their delicate saltiness, and the hazelnuts add a lovely crunch. Everything goes on one tray, which means minimal cleanup and maximum flavor with hardly any fuss.
Ella x
Ingredients
- 400 gfresh anchovies(gutted and cleaned)
- 3medium beetroots(peeled and cut into wedges)
- 5 tbspextra virgin olive oil
- 2 tbspbalsamic vinegar
- 1 tbsphoney
- 50 ghazelnuts(roughly chopped and toasted)
- 3garlic cloves(thinly sliced)
- 2 tspfresh thyme(leaves only)
- 1 tspsea salt
- ½ tspblack pepper
- 1lemon(zest and juice)
- ½red onion(thinly sliced)
Detail level
Instructions
- 1
Preheat oven to 200°C (180°C fan). Toss beetroot wedges with 2 tablespoons olive oil, half the sea salt, and pepper. Spread on a baking tray and roast for 25-30 minutes until caramelized and tender.
Tip: Cut beetroots into similar-sized pieces for even cooking.
- 2
While beetroots roast, pat anchovies dry with paper towels. Arrange on a separate baking tray lined with parchment paper.
Tip: Drying the anchovies prevents them from steaming and helps them crisp up.
- 3
Drizzle anchovies with 2 tablespoons olive oil and sprinkle with remaining sea salt, black pepper, and fresh thyme. Scatter sliced garlic over the top.
Tip: Don't overcrowd the tray; give each anchovy space for air circulation.
- 4
When beetroots have 10 minutes remaining, place the anchovy tray in the oven. Roast for 8-10 minutes until the anchovies are golden and crispy at the edges.
Tip: Watch carefully as anchovies can dry out quickly; they should still have a tender center.
- 5
While both are cooking, whisk together balsamic vinegar, honey, and remaining 1 tablespoon olive oil in a small bowl. Season with a pinch of salt and pepper.
Tip: This glaze will add a sweet-tart depth to the dish.
- 6
Remove both trays from the oven. Arrange roasted beetroots on a serving platter and scatter the roasted anchovies on top.
Tip: Serve while still warm for the best flavor and texture.
- 7
Drizzle the warm balsamic glaze over the anchovies and beetroots. Top with toasted hazelnuts, red onion slices, and lemon zest. Finish with a squeeze of fresh lemon juice.
Tip: The bright lemon juice cuts through the richness and balances the umami from the anchovies.
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