Roasted beetroot with za’atar, chickpeas & harissa yogurt

Roasted beetroot with za’atar, chickpeas & harissa yogurt

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(6 ratings)

Prep: 10 mins Cook: 30 mins


Serves 2
This light coating of Middle Eastern spice adds flavour to earthy roasted beetroot - a satisfying vegetarian supper for two

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal493
  • fat27g
  • saturates9g
  • carbs36g
  • sugars17g
  • fibre11g
  • protein19g
  • salt1.4g


  • 8 raw baby beetroots, or 4 medium, scrubbed (purple, yellow or a mixture of the two)
  • 1 tbsp za’atar



    This Middle Eastern and Levantine flavouring changes lives once

  • 1 tbsp sumac



    This wine-coloured ground spice is one of the most useful but least known and most…

  • 1 tbsp ground cumin
  • 400g can chickpeas, drained and rinsed
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp lemon zest



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tsp lemon juice



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 200g Greek yogurt
  • 1 tbsp harissa paste
  • 1 tsp crushed red chilli flakes
  • mint leaves, roughly chopped, to serve


  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.

  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.

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Comments, questions and tips

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11th Jun, 2017
Didn't have either sumac or harissa in the cupboard so substituted lemon zest mixed with some salt, and cayenne. Paired it up with lamb steaks. Yummy! Will defiitely be making this again.
7th Oct, 2015
served this on a bed of lollo rosso lettuce and it made a wonderful, flavorful, light summer meal.
22nd Sep, 2015
I doubled up this recipe to make 8 portions, Forgot I needed two cans of chickpeas, so just used 1 can chickpeas and 1 can of black eyed beans. It still tasted delicious. I'm not sure that it's necessary for both za'atar and sumac, as they taste quite similar.
7th Oct, 2015
I have to say that if you find zaatar and sumac to taste similar switch your spice dealer immediately. Living in the middle east myself I can assure you that these are nothing alike. And also zaatar if a herb and not a mix as stated in the recipe, but does taste similar to oregano.
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