Description
A vibrant and flavorful roasted beetroot dish topped with a creamy tahini sauce, za’atar spice, toasted pine nuts, and fresh coriander. Perfect as a healthy appetizer or side, this recipe combines earthy roasted vegetables with Middle Eastern-inspired seasonings for a delicious and satisfying treat.
Ingredients
Scale
Roasted Vegetables
- 1 beetroot, cut into 1.5″/2cm cubes
- 2 tbsp olive oil
- 1 tsp salt
- Black pepper, to taste
Tahini Sauce
- 3 tbsp tahini
- 3 tbsp lemon juice
- 1 small garlic clove, minced (or 1/2 large garlic clove)
- 1/2 tsp salt
- Black pepper, to taste
- Water, as needed to adjust consistency
Garnish
- 2 tsp za’atar spice mix
- 2 tbsp pine nuts, dry roasted
- 1 tbsp coriander, chopped (or parsley)
Instructions
- Preheat the oven. Set the oven temperature to 350°F (180°C) to prepare for roasting the beetroot cubes.
- Roast the beetroot. Combine the cubed beetroot with olive oil, 1 tsp salt, and black pepper. Spread evenly on a baking tray and roast in the preheated oven for 30 to 40 minutes until tender and slightly caramelized.
- Prepare the tahini sauce. In a bowl, mix tahini, lemon juice, minced garlic, 1/2 tsp salt, and black pepper until smooth. Gradually add water to achieve a consistency similar to honey, ensuring a creamy and pourable sauce.
- Assemble the dish. Pile the roasted beetroot cubes onto a serving plate. Sprinkle the za’atar spice mix evenly over the vegetables. Drizzle the tahini sauce on top, then scatter dry roasted pine nuts and freshly chopped coriander over everything.
- Serve. Offer the dish alongside Lebanese bread wedges or pita bread for a perfect accompaniment and enjoy immediately.
Notes
- Za’atar is a Middle Eastern spice mix typically made from thyme, sesame seeds, sumac, and salt. You can find it in specialty stores or make your own.
- Ensure the beetroot is evenly cut for uniform roasting.
- Adjust tahini sauce water to get the perfect drizzling consistency.
- Use fresh coriander or parsley according to preference for garnish.
- For extra flavor, you may toast the pine nuts just before serving to keep them crisp.
