Roasted Seitan with Beetroot
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Here's a recipe I've come to absolutely love for weeknight dinners. Roasted seitan with beetroot is one of those magical combinations where earthy sweetness meets savory depth, and honestly, it comes together faster than you'd think. The whole thing takes just under an hour from start to finish, which makes it perfect when you want something satisfying but don't have hours to spend cooking. Beetroots are packed with nitrates that support heart health, and they add such beautiful color to the plate. The tahini sauce ties everything together with a creamy richness that makes this feel like restaurant quality food, yet the method is genuinely simple.
Ella x
Ingredients
- 400 gseitan(cut into 4 steaks, about 2cm thick)
- 500 gbeetroots(peeled and cut into 2cm wedges)
- 4 tablespoonsolive oil
- 2 tablespoonsfresh thyme(chopped)
- 3garlic cloves(minced)
- 3 tablespoonstahini
- 1orange(juice and zest)
- 1 tablespoonmaple syrup
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonsmoked paprika
- 2 tablespoonsvegetable broth
Detail level
Instructions
- 1
Preheat oven to 200°C (390°F). Pat seitan steaks dry with paper towels to ensure even browning.
Tip: Dry seitan helps create a better crust when searing.
- 2
In a small bowl, combine thyme, paprika, salt, and pepper. Rub this mixture onto both sides of each seitan steak.
Tip: Press the herbs firmly into the surface for maximum flavor.
- 3
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, sear the seitan steaks for 3-4 minutes per side until golden brown. Transfer to a plate.
Tip: Don't move the steaks while searing to develop a proper crust.
- 4
In the same skillet, add remaining olive oil and toss beetroot wedges with minced garlic. Season with a pinch of salt and pepper.
Tip: The residual heat and oil will begin caramelizing the beetroots.
- 5
Return seitan steaks to the skillet, nestling them among the beetroot wedges. Transfer the entire skillet to the preheated oven.
Tip: An oven-safe skillet makes this dish seamless and minimizes cleanup.
- 6
Roast for 25-30 minutes until beetroot is tender and slightly caramelized, stirring halfway through.
Tip: The beetroots should be fork-tender but still hold their shape.
- 7
While roasting, prepare the glaze by whisking together tahini, orange juice, orange zest, maple syrup, and vegetable broth in a small bowl until smooth and pourable.
Tip: Add water gradually if the glaze is too thick.
- 8
Remove skillet from oven and drizzle the tahini-orange glaze over the seitan and beetroots. Toss gently to combine and serve immediately.
Tip: The warm vegetables will help the glaze coat everything beautifully.
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