Roasted beetroot with za’atar, chickpeas & harissa yogurt

Roasted beetroot with za’atar, chickpeas & harissa yogurt

  • Rating: 4 out of 5.10 ratings
    Rate
    loading...
Magazine subscription – save 32% and get a three-tier steamer, worth £44.99
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This light coating of Middle Eastern spice adds flavour to earthy roasted beetroot - a satisfying vegetarian supper for two

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal493
fat27g
saturates9g
carbs36g
sugars17g
fibre11g
protein19g
salt1.4g
Advertisement

Ingredients

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Halve the beetroots. Or quarter them if you’re using medium ones or bigger. Mix all the spices together. On a very large baking tray or 2 smaller ones, mix the chickpeas and beetroot with the oil. Season well with sea salt and sprinkle the spices over. Mix again. Roast for 30 mins or until crisp at the edges.

  • STEP 2

    While the vegetables are cooking, mix the lemon zest and juice and some salt with the yogurt. Swirl the harissa through and thickly spread onto a platter or shallow bowl. Top with the beetroot and chickpeas, and sprinkle with the chilli flakes and mint.

RECIPE TIPS
ZA’ATAR AND SUMAC

Za’atar is a blend that includes sesame seeds, dried oregano and marjoram.You’ll find both za’atar and sumac, a lemony flavoured spice, in most large supermarkets. 

Goes well with

Recipe from Good Food magazine, September 2015

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.10 ratings

Sponsored content