Beetroot & caramelised onions on pitta

December 13th, 2018 - By fooddoctor
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These Beetroot and Caramelised onions on Pitta are a really simple vegan nibbles recipe to share with friends this festive season.


1 red onions
1 tablespoon balsamic vinegar
1 teaspoon of coconut sugar (you can substitute with brown sugar or maple syrup)
1 tablespoon tamari (you can substitute with soy sauce)
3 small cooked beetroot
1/2 cup walnuts roasted and roughly chopped
1/4 teaspoon of sea salt
1 teaspoon of sherry
1 teaspoon wholegrain mustard
2 teaspoons of capers
White chicory leaves or Food Doctor Seed & Cereal Pitta Bread


  1. Slice the onion finely and leave to marinate in the vinegar, tamari and coconut sugar. Set aside.
  2. Either use cooked beetroot or boil your beetroot in salted water until cooked, this can sometimes take up to 40 mins or more.
  3. Chop the beetroot finely and mix in the remaining ingredients except for the onion and walnuts.
  4. Let sit at room temperature for at least 15 mins. This works well made in advance and left overnight.
  5. Using either a white chicory leaf which has a mild bitterness that offsets the beetroot and onions or a pitta bread, place a teaspoon of chopped beetroot, top with a small tangle of marinated onions and sprinkle with toasted walnut pieces.