Za'atar Baked Beets / Oven-Roasted Beetroot
A vibrant Middle Eastern side of oven-roasted beetroot and potatoes tossed with za'atar and olive oil. Earthy, herby, and ready in under an hour — perfect for a light lunch.
Ingredients
- 3 medium beetroots peeled and sliced
- 2 potatoes cut into wedges
- 1 Tbsp za'atar mix
- salt and pepper to taste
- 2 Tbsp olive oil
- Brie or Camembert optional, as a cheesy topping over the roasted beets; use vegan cheese to keep the dish vegan
Instructions
- Peel the beetroots and slice them into 0.5-1 cm thick slices.
- Peel the potatoes and cut them into wedges.
- Spread evenly on an oven tray lined with parchment paper. Drizzle with olive oil and sprinkle with za'atar, salt, and pepper.
- Optional - add a couple of small pieces of Brie or Camembert cheese for a cheesy topping (use vegan cheese to keep the dish vegan).
- Bake in the oven at 200°C for 30-35 minutes, until perfectly roasted.
- Serve with a fresh green salad on the side.
Notes
For the cleanest melt, add the optional cheese near the end of roasting rather than at the start. Leftovers keep in the fridge for up to 3 days and are lovely served warm or cold over a green salad.