Crunchy kumara and beetroot bake

kumara bake

This kumara and beetroot bake is ridiculously easy to make and the kids will go crazy for it – especially in this cold weather.


  • 1 cup fresh breadcrumbs, made from stale bread
  • 60g butter, melted
  • 1/3 cup walnuts, roasted, roughly chopped
  • 3 anchovy fillets, drained, finely chopped
  • 2 cloves garlic, crushed
  • 2 tsp chopped sage leaves, plus 6 whole leaves
  • 1 small (300g) kumara, peeled, cut into wedges
  • 1 leek, trimmed, washed, cut into chunks
  • 2 Tbsp olive oil
  • 1 pack LeaderBrand Pure’n Ezy Baby Beets, halved
  • 1 bunch baby carrots, trimmed, peeled


  • Preheat oven to 200°C.
  • Combine breadcrumbs, butter, walnuts, anchovies, garlic, and sage, in a medium bowl.
  • Combine kumara and leek in a baking dish. Drizzle half the oil over the top, tossing to coat. Season to taste.
  • Combine beetroot and remaining oil in another bowl. Season to taste.
  • Arrange in baking dish with kumara. Bake for 20 minutes.
  • Add carrots to the dish and bake a further 5-10 minutes until vegetables are almost tender.
  • Increase oven to very hot, 220°C. Sprinkle breadcrumb mixture and extra sage leaves over the vegetables. Bake 5-8 minutes until breadcrumbs are golden and the vegetables are tender.
  • Serve garnished with extra sage leaves.
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