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5.0 from 12 votes

Beetroot Salad with Yogurt

Beautiful roast beetroot salad with yogurt and crispy, roasted chickpeas served, an easy-to-make and delicious Middle East-inspired vegetarian meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 2 servings
Calories: 556 kcal
Course: Salad
Cuisine: Middle Eastern

Ingredients

  • 2 medium beetroots mine were just a bit smaller than my fist
  • 1 can chickpeas drained and rinsed
  • 2 tablespoons olive oil
  • 1 tablespoon sumac
  • 1 tablespoon ground cumin
  • 1 tablespoon dried thyme
  • 1 tablespoon sesame seeds
  • ½ teaspoon salt
  • 1 cup Greek Yogurt
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 teaspoon harissa paste more or less to taste
  • Mint leaves to garnish
  • Olive oil to drizzle

Instructions

    Cup of Yum
  1. Preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit.
  2. Spices mix: In a small bowl, mix the sumac, cumin, thyme, sesame seeds, and salt.
  3. Prepare beets: Scrub the beetroots very thoroughly, dry them, and cut them into wedges. Spread the drained chickpeas and the beetroot wedges on a large baking tray, add the olive oil and mix well with your hands.
  4. Roast: Add half of the spice mix to the beetroots and the chickpeas and mix again thoroughly. Roast for about 25-30 or until crisp at the edges. Check towards the end of the roasting time so that the chickpeas will not turn black. They should be nicely crisped, and the beetroots should be a bit softer but not too soft or mushy.
  5. Yogurt: In the meantime mix the yogurt with the lemon juice and zest and about 1 teaspoon of the remaining spice mixture. Swirl the harissa through and spread the yogurt on a serving platter.
  6. Serve: Top with beetroot wedges, chickpeas, and mint leaves. Drizzle a little olive oil on top and sprinkle with a pinch of the spice mixture. Enjoy with some crispbread.

Notes

  • Read the blog post for more information on sumac and harissa.
  • The spice mixture will be more than you need for this dish. You could make only half of it if you wish or you can use the rest to add to other dishes. The mixture will keep well for several weeks.

Nutrition Information

Serving 1/2 of the dish Calories 556kcal (28%) Carbohydrates 53g (18%) Protein 28g (56%) Fat 28g (43%) Saturated Fat 4g (20%) Polyunsaturated Fat 22g Cholesterol 6mg (2%) Sodium 1260mg (53%) Fiber 14g (56%) Sugar 15g (30%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 556

% Daily Value*

Serving 1/2 of the dish
Calories 556kcal 28%
Carbohydrates 53g 18%
Protein 28g 56%
Fat 28g 43%
Saturated Fat 4g 20%
Polyunsaturated Fat 22g 129%
Cholesterol 6mg 2%
Sodium 1260mg 53%
Fiber 14g 56%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.