How To Make Roasted Beetroot with Za’atar, Chickpeas & Harissa Yogurt
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 4 medium-sized beetroots
- 2 tablespoons olive oil
- 2 tablespoons za’atar spice
- 1 can chickpeas, drained and rinsed
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 cup plain yogurt
- 1 tablespoon harissa paste
- Fresh mint leaves, for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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Wash and scrub the beetroots, then chop into small wedges.
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In a bowl, toss the beetroot wedges with olive oil and za’atar spice until well-coated. Season with salt and black pepper.
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Spread the seasoned beetroot wedges onto a baking sheet and roast in the preheated oven for 30-35 minutes, or until tender and slightly caramelized.
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Meanwhile, prepare the crispy chickpeas. In a separate bowl, toss the drained and rinsed chickpeas with olive oil, smoked paprika, salt, and black pepper. Spread them onto another baking sheet and roast in the oven for 15-20 minutes, or until crispy and golden brown.
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In a small bowl, mix the plain yogurt with harissa paste until well combined. Adjust the amount of harissa paste according to your desired spice level.
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Once the beetroot and chickpeas are ready, remove them from the oven and let them cool slightly.
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To serve, arrange the roasted beetroot wedges and crispy chickpeas on a serving platter. Drizzle the harissa yogurt on top and garnish with fresh mint leaves.
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Enjoy the roasted beetroot with za’atar, chickpeas & harissa yogurt as a flavorful and healthy appetizer or side dish.
Nutrition
- Calories : 220kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 3mg
- Sodium : 187mg
- Total Carbohydrates : 30g
- Dietary Fiber : 8g
- Sugar : 8g
- Protein : 9g
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