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Roasted beetroot with za’atar, chickpeas & harissa yogurt
100%
4
BBC Good Food
By BBC Good Food

Roasted beetroot with za’atar, chickpeas & harissa yogurt

Instructions
Prep:10minCook:30min
This light coating of Middle Eastern spice adds flavour to earthy roasted beetroot - a satisfying vegetarian supper for two
Updated at: Sat, 02 Nov 2024 11:06:38 GMT

Nutrition balance score

Great
Glycemic Index
42
Low
Glycemic Load
18
Moderate

Nutrition per serving

Calories420.1 kcal (21%)
Total Fat19.4 g (28%)
Carbs41.6 g (16%)
Sugars11.9 g (13%)
Protein21.2 g (42%)
Sodium599.7 mg (30%)
Fiber11.9 g (43%)
% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

8 raw baby beetroots , or 4 medium, scrubbed (purple, yellow or a mixture of the two)
8baby beetroots
raw 4, scrubbed, purple, yellow or a mixture of the two
1 tbsp za’atar
1 Tbspza’atar
1 tbsp sumac
1 Tbspsumac
1 tbsp ground cumin
1 Tbspground cumin
400g can chickpeas , drained and rinsed
400gcan chickpeas
drained and rinsed
2 tbsp olive oil
2 Tbspolive oil
1 tsp lemon zest
1 tsplemon zest
1 tsp lemon juice
1 tsplemon juice
200g Greek yogurt
200ggreek yogurt
1 tbsp harissa paste
1 Tbspharissa paste
1 tsp crushed red chilli flakes
1 tspcrushed red chilli flakes
mint leaves , roughly chopped, to serve
mint leaves
roughly chopped, to serve

Instructions

View on BBC Good Food
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