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4 from 1 vote

Sage and onion beetroot nuggets

These beetroot nuggets are super crispy, with a tasty sage and onion flavour crumb - and they can be made in an air fryer!
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Appetiser
Servings: 3 people
Calories: 448kcal
Author: Becca Heyes


  • 450 g (~ 1 lb) cooked beetroot
  • 50 g (~ 1/3 cup) cashew nuts
  • A few leaves fresh sage (or 1 tsp dried sage)
  • 1 small red onion (or 1/2 medium red onion)
  • Salt
  • Black pepper
  • 125 g (~ 2/3 cup) plain flour
  • 3 eggs, lightly beaten
  • 130 g (~ 2 cups) breadcrumbs


  • Cut the cooked beetroot into thick slices, and set aside.
  • Toast the cashew nuts for a few minutes in a dry frying pan over a medium heat. Be careful, as they can catch and burn quickly, so stir them constantly and watch them carefully.
  • Add the cashew nuts to a food processor, along with the sage, red onion, and a generous pinch of salt and pepper. Blitz to form a rough paste, and transfer to a bowl.
  • Put the flour in one small dish, the beaten eggs in another, and the breadcrumbs in a third dish.
  • One at a time, coat each slice of beetroot in the flour, then the egg, then the sage and onion mixture, and then the breadcrumbs. It can get a bit messy, so I find it easiest to use one hand to coat the beetroot in the flour and then drop it into the egg, and the other hand to coat it in the egg, onion mixture, and breadcrumbs. Place the coated beetroot slices onto a plate.
  • Drizzle a little oil into the Actifry pan (with the rotating paddle removed), and add the beetroot nuggets in a single layer - you'll probably need to cook them in 2 batches. Drizzle a little more oil over the top, and cook for 15 minutes until golden brown and crispy.
  • Serve immediately.


Serving: 1portion | Calories: 448kcal | Carbohydrates: 68.4g | Protein: 16.4g | Fat: 13.2g | Saturated Fat: 3.1g | Cholesterol: 109mg | Sodium: 455mg | Potassium: 741mg | Fiber: 7g | Sugar: 16.2g | Calcium: 151mg | Iron: 6mg