Roasted Beetroot With Zaatar Chickpeas Harissa Yogurt Food

ROASTED BEETROOT WITH ZA'ATAR, CHICKPEAS & HARISSA YOGURT

Roasted beetroot with za'atar, chickpeas & harissa yogurt image

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

Provided by Jennifer Joyce

Categories Dinner, Lunch, Side dish, Supper

Time 40m

Number Of Ingredients 12

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

Steps:

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.
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.

Nutrition Facts : Calories 493 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium

TUNISIAN-STYLE ROASTED BEET SALAD WITH HARISSA

Tunisian-Style Roasted Beet Salad With Harissa image

From The Mediterranean Vegan Kitchen. This spicy salad is served either slightly warm or at room temperature. If you do not care for beets, yams or potatoes can be substituted.

Provided by COOKGIRl

Categories Yam/Sweet Potato

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 lbs small red beets (or golden beets, scrubbed, trimmed, peeled and cut in half-read NOTE*)
2 tablespoons olive oil
1/2 cup green onion, cut thinly on the diagonal
1/4 cup flat-leaf Italian parsley
1 large garlic clove, finely minced
1 teaspoon homemade harissa, to taste (for a spicier version add more)
2 teaspoons red wine vinegar (or white balsamic)
salt & freshly ground black pepper

Steps:

NOTE*: If using yams or potatoes, scrub well, remove skin and cut in half or thirds depending on size.
Preheat oven to 400 degrees.
In small non-reactive bowl combine the salad dressing ingredients and whisk well. Set aside.
In a large shallow pan, toss the cut up beets lightly with the olive oil to coat. Transfer the beets to a large baking sheet and cover the baking sheet tightly with aluminum foil.
Bake the beets for about 30 minutes or until the beets are very tender when pierced with a fork.
Remove from oven, set aside to cool for 5 minutes.
Then cut beets into 1/2" cubes.
Place the prepared beets into a large salad bowl and toss lightly but thoroughly with the salad dressing to combine.

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Scrub the beetroots very thoroughly, dry them, and cut them into wedges. Spread the drained chickpeas and the beetroot wedges on a large baking tray, add the olive oil and mix well with your hands.
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