Za’atar Baked Beets / Oven-Roasted Beetroot
Za’atar baked beets are oven-roasted beetroot and potato wedges tossed with olive oil and za’atar spice mix, then roasted on a single tray until the beets are tender and the edges caramelize. It is a colorful, mostly hands-off vegan side or light lunch that comes together in about 35 minutes, and the earthy sweetness of the beets against the herby, tangy za’atar is what makes it work so well.
If you are a fan of beets looking for a recipe that finally puts this root vegetable in the spotlight, you are in the right place. I like beets a lot and, ever since I started gardening and growing fresh produce in my own garden, I started to deeply fall in love with each and every fruit and veggie out there. Sure, I liked them all equally before, but now I’m almost obsessed! Growing my own fruits and vegetables is a huge inspiration for me to create new and exciting recipes that combine their natural aroma with other fresh ingredients.
In the picture above you can see the first beets I ever grew in my garden. As you can see, I recommend using different types of beets for a more impressive result. I used red beetroot and yellow beetroot, and just look at all these colors and tell me you’re not excited to make some baked beets as soon as possible! I chose to add some potatoes to the mix as well, cut into wedges, so the tray works as a full little meal.
What is za’atar, and why it belongs on beets
In case you don’t know what that is, let me elucidate the mystery for you: za’atar is a mix of dried spices such as oregano or thyme, combined with roasted or toasted spices such as sesame seeds, cumin, sumac, and coriander. That combination gives you three things at once — the herbaceous note from the oregano and thyme, a nutty richness from the sesame, and a bright, almost lemony tang from the sumac. On sweet, earthy roasted beets, that tang cuts through and keeps every bite lively. Of course, the options don’t end here and you can add za’atar to any other dish you feel like. If you want to explore more of these flavors, browse my Middle Eastern recipes or try it baked into manakish za’atar flatbread.
The ingredients you’ll need
This is a short, honest list, so the quality of each ingredient really shows. Here is what goes on the tray and what to look for:
- Beetroots — choose firm beets with smooth, unwrinkled skin. Smaller to medium beets are sweeter and more tender than large ones, which can turn woody. Mixing red and golden beets makes the finished tray look gorgeous. If you want more ways to use them, see my guide on how to cook beetroot.
- Potatoes — cut into wedges, they roast alongside the beets and soak up the za’atar and beet juices. A waxy or all-purpose potato holds its shape best. Here are more ideas for how to cook potatoes.
- Za’atar spice mix — one tablespoon is enough to season the whole tray. Rub it between your fingers as you sprinkle to release the aroma.
- Olive oil, salt, and pepper — the oil carries the spice and helps everything caramelize.
- Optional Brie or Camembert — a few small pieces melt over the roasted beets for some cheesy goodness. Leave it out to keep the dish fully vegan, or swap in a piece of vegan cheese.
How to roast beets so they turn out perfect
A few small choices make the difference between soft, caramelized beets and a tray that steams instead of roasts:
- Slice the beets evenly, about 0.5 to 1 cm thick. Even slices cook at the same rate and finish alongside the potato wedges, so nothing is underdone.
- Keep the oven hot at 200C (about 400F). That heat drives off moisture and concentrates the natural sugars in the beets, which is what gives you those browned, sweet edges rather than a pale, watery result.
- Give everything room on the tray. Spread the beets and potatoes in a single layer with a little space between pieces. Crowded vegetables trap steam and go soft instead of roasting.
- Use parchment paper. It stops sticking and saves you from scrubbing beet stains off the tray.
- Check for doneness by feel. After 30 to 35 minutes, a fork should slide into the thickest beet slice with no resistance and the potato edges should be golden.
- If you are adding cheese, tuck the Brie or Camembert in toward the end of roasting so it melts into the beets without over-browning.
What to serve with za’atar baked beets
I served this gorgeous oven-roasted beetroot with a handful of fresh green salad on the side. In fact, I mixed them all in the same bowl — the beetroot, the green salad, and the melted cheese — and I ended up with one of the best vegetarian salads in the world. It’s super flavorful, extremely fresh but also comforting, and I really love the combo between roasted root vegetables and potatoes. A crisp summer salad keeps the plate light, and if you want to lean into the Middle Eastern side of things, a spoonful of baba ganoush or some warm flatbread for scooping rounds it out beautifully.
I really think that this fresh and healthy recipe is perfect for a mid-week lunch, especially if you’re working from home. In fact, it’s one of the best things I ate this summer, which is why I’m sure you’ll like it too!
Storing and making them ahead
Leftover za’atar baked beets keep well in an airtight container in the fridge for 3 to 4 days. They are lovely cold, tossed straight into a salad, but you can also reheat them in a hot oven for about 10 minutes to bring back the crisp edges (a microwave works in a pinch but softens them). If you want to get ahead, slice the beets and cut the potatoes earlier in the day and keep them covered, then oil, season, and roast when you’re ready. I would hold off on adding the cheese until you actually bake, so it melts fresh.
This being said, I hope you’ll try this amazing combo of za’atar baked beets and fresh greens soon. If you make it, please rate the recipe below and leave a comment telling me whether you went red, golden, or a mix of both beets, and if you tucked in that little piece of melty cheese — I love hearing how your tray turned out.
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Za’atar Baked Beets / Oven-Roasted Beetroot
Ingredients
- 3 medium beetroots peeled and sliced
- 2 potatoes cut into wedges
- 1 Tbsp za’atar mix
- salt and pepper to taste
- 2 Tbsps olive oil
- optional – also add Brie or Camembert for some cheesy goodness over the roasted beets
Instructions
- Peel the beetroots. Slice them into 0.5-1cm thick slices.
- Peel the potatoes and cut them into wedges.
- Spread evenly on an oven tray covered 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.
- Bake in the oven at 200C for 30-35 minutes, until perfectly roasted.
- Serve with a fresh greens salad aside.
Frequently Asked Questions
Yes. The base recipe of beetroot, potatoes, za’atar, olive oil, salt, and pepper is fully plant-based and vegan. It only becomes vegetarian if you add the optional Brie or Camembert cheese, so leave the cheese out (or use a vegan cheese) to keep it 100% vegan.
For this recipe, yes. The beets are peeled and sliced thin so they roast quickly and evenly on the same tray as the potato wedges. Peeling also keeps the za’atar and olive oil in direct contact with the flesh, which helps the edges caramelize.
Za’atar is a Middle Eastern blend of dried herbs like oregano or thyme, plus roasted sesame seeds and tangy sumac, often with cumin and coriander. It tastes herby and nutty with a bright, lemony tang from the sumac, which is exactly what balances the earthy sweetness of roasted beets.
Roast them at 200C (about 400F) for 30 to 35 minutes. The beets are done when a fork slides into the thickest slice with no resistance and the potato wedges are golden at the edges. Keeping the oven hot is what concentrates the sugars and gives you caramelized edges.
Yes. Store leftovers in an airtight container in the fridge for 3 to 4 days. They are great cold in a salad, or reheat them in a hot oven for about 10 minutes to revive the crisp edges. To prep ahead, slice the beets and cut the potatoes earlier in the day, then oil, season, and roast when you are ready.
They shine with a handful of fresh green salad on the side for a light lunch, or piled into a bowl with the greens and melted cheese as a warm salad. For a Middle Eastern spread, add a dip like baba ganoush and some warm flatbread for scooping.
hands down one of the best things I ate this autumn!