Roasted Beetroot with za’atar, chickpeas and harissa yoghurt

We served this dish at our Mother’s Day lunch and people we keen to get the recipe. It is one we got from BBC Good Food. It looks fabulous when you can get yellow beetroot.

Roasted Beetroot with za'atar, chickpeas and harissa yogurt

  • 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
  • 1-2 x 400g can chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp lemon juice
  • 1 tsp lemon zest
  • 250g Greek yogurt
  • 1 tbsp harissa
  • Mint and parsley leaves, roughly chopped, to serve

Preheat oven to 220°C.

Halve the beetroots (or quarter them if you’re using medium ones or bigger) and place in a large baking tray along with the chickpeas, olive oil, za’atar, sumac, cumin, and salt. Toss to combine.

Roast for 30 minutes, or until crisp at the edges.

While the vegetables are cooking, mix the lemon zest and juice, harissa and some salt with the yogurt.

Thickly spread onto a platter or shallow bowl. Top with the beetroot and chickpeas, and sprinkle with the mint and parsley

  • Cook time: 30 minutes

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