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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Mexican Rice
This Mexican rice recipe is one of my go to weeknight favorites because it comes together in just about an hour and tastes absolutely authentic. The tomatoes give it that beautiful color and rich flavor while also providing lycopene, a powerful antioxidant that's great for your heart. What I love most is how budget friendly it is, using simple ingredients you probably already have on hand. The whole process is straightforward enough that even beginners can master it, and the result is a vibrant, fragrant rice dish that pairs perfectly with any protein.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.