Name: Roasted beetroot with za’atar, chickpeas & harissa yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 8 raw baby beetroots or 4 medium, scrubbed (purple, yellow or a mixture of the two); 1 tbsp za’atar; 1 tbsp sumac; 1 tbsp ground cumin; 400g can chickpeas drained and rinsed; 2 tbsp olive oil; 1 tsp lemon zest; 1 tsp lemon juice; 200g Greek yogurt; 1 tbsp harissa paste; 1 tsp crushed red chilli flakes; mint leaves roughly chopped, to serve

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Roasted beetroot with za’atar, chickpeas & harissa yogurt

Roasted beetroot with za’atar, chickpeas & harissa yogurt

Jennifer Joyce

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Serves 2

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.3 out of 5.27 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

8 raw baby beetroots

or 4 medium, scrubbed (purple, yellow or a mixture of the two)
1 tbsp za’atar
1 tbsp sumac
1 tbsp ground cumin
400g can chickpeas

drained and rinsed
2 tbsp olive oil
1 tsp lemon

zest
1 tsp lemon

juice
200g Greek yogurt
1 tbsp harissa paste
1 tsp crushed red chilli flakes
mint leaves

roughly chopped, to serve

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Nutrition: per serving

kcal493
fat27g
saturates9g
carbs36g
sugars17g
fibre11g
protein19g
salt1.4g

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.

Recipe from Good Food magazine, September 2015

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A star rating of 4.3 out of 5.27 ratings

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