Roasted Beetroot With Zaatar Chickpeas Harissa Yogurt Food
ROASTED BEETROOT WITH ZA'ATAR, CHICKPEAS & HARISSA YOGURT
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
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
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
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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- Mix the beetroots with 3 Tbsp olive oil, za’atar, sumac and some salt and pepper. Spread on a roasting tray and leave in the oven until cooked through, around 30 minutes, depending on the size of the chunks. I cut the beets in half, then I cut each half into four pieces.
- When the beetroots are nearly done, fry chickpeas in the remaining 3 Tbsp olive oil until hot and starting to colour and crisp up on the outside. Add cumin and paprika and cook for another minute. Take off the heat and season with salt and pepper if necessary (tinned chickpeas tend to be sufficiently salty already).
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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.
- In a small bowl mix together the sumac, cumin, thyme, sesame seeds, and salt. Add half of this mixture to the beetroots and the chickpeas and mix again very thoroughly. Roast for about 25-30 or until crisp at the edges. Check towards the end of the roasting time, so that the chickpeas will not turn black. They should be nicely crisped and the beetroots should be a bit softer, but not really soft or mushy.
- In the meantime mix the yogurt with the lemon juice and zest and about 1 teaspoon of the remaining spice mixture. Swirl the harissa through and spread the yogurt on a serving platter.
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- Peel the beetroots, and cut into chunks. Place in a roasting tin. Grate the zest of the orange over.
- Cut the orange in half and squeeze the juice from one half into a bowl. Add the olive oil, ground cumin and cumin seeds, and whisk to combine. Pour over the beetroot pieces and mix well to coat everything thoroughly. Roast in the oven for 45 minutes or until the beetroots are tender and almost cooked through.
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- Preheat oven to 220°C. Place beetroot in a baking dish with 1cm water, season, then cover with foil and roast until tender (1 hour). Set aside to cool, then peel and cut into thin wedges.
- Meanwhile, drain chickpeas and transfer to a large saucepan of water. Bring to the boil, then add 250ml cold water, bring back to the boil, reduce heat to low and simmer, topping up water as necessary until tender (40 minutes to 1 hour). Drain chickpeas and set aside to cool.
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- Stir 3 tsp za'atar with lemon juice, vinegar, oil and garlic in a bowl to combine, and season to taste. Add half the za'atar dressing to beetroot in a large bowl and toss to combine. Transfer to a serving platter. Stir remaining za'atar dressing with chickpeasand mint in a bowl to combine, then spoon over beetroot. Garnish salad with extra mint leaves and a sprinkle of extra za'atar to serve.
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Roasted beetroot with za’atar, chickpeas & harissa yogurt This light coating of Middle Eastern spice adds flavour to earthy roasted beetroot – a satisfying vegetarian supper for two Easy
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