Roast Golden Beetroot with Za’atar and Chickpeas
Roast Golden Beetroot with Za’atar and Chickpeas



  • 4 medium golden beetroot, scrubbed
  • 1 tbsp za’atar
  • 1 tbsp sumac
  • 1 tbsp ground cumin
  • 400g tin of chickpeas, drained
  • 2 tbsp olive oil
  • 1 tsp each lemon zest and lemon juice
  • 200g plain yoghurt
  • 1 tbsp harissa
  • 1 tsp dried chilli flakes
  • Mint leaves, chopped to serve
  • Preheat the oven to 220C. Quarter the beetroot, mix the spices, and combine the beetroot, spices, oil, chickpeas and seasoning on a baking tray. Roast for 30 mins.
  • Meanwhile, mix the lemon juice and zest with some salt, and stir into the yoghurt. Swirl through the harissa and spread the mixture onto a platter. Top with the cooked beetroot, chickpeas, and chilli flakes and mint.
30 mins
2 serving

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