Go Back


Fried beetroot makes a great meze starter or a veggie side dish
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Vegetable side
Cuisine: Greek
Servings: 2
Author: Karon Grieve


  • 300 g beetroot boiled and chopped
  • 1 tbsp capers
  • 2 slices bread roughly broken
  • 2 tbsp olive oil
  • 1 clove garlic cut in thin slices
  • ½ tsp chopped fresh chilli
  • 1 anchovy fillet chopped
  • Zest and juice of half lemon
  • Salt and pepper to taste
  • Lemon wedges to serve


  • Heat half the oil in a pan and fry the beetroot for 4 mins stirring continuously
  • Remove from pan and set aside on kitchen paper
  • Add remaining oil to the pan and sauté the garlic with anchovy and chilli for 2 mins
  • Add the bread crumbs, lemon zest and juice and some pepper, be careful with salt as anchovy is very salty
  • Mix with the fried beetroot and serve either as a side dish or part of meze starter for 2