Anti Inflammatory Za'atar-Tahini Roasted Beets
Earthy, jewel-toned beets get the full treatment here — roasted low and slow until they're meltingly tender, then layered with a bright, garlicky tahini sauce and finished with a generous dusting of za'atar. The combination of extra-virgin olive oil, fresh lemon juice, and cumin hits nearly every note you want from a dish built around whole, minimally processed ingredients. Beets themselves are loaded with natural pigments and compounds that make them a standout in any rotation focused on reducing inflammation through food, and roasting them in foil keeps every bit of that goodness locked in. The tahini sauce comes together in minutes while the beets rest, so the timing is effortless. A final drizzle of olive oil and a handful of fresh parsley pull the whole platter together into something that looks genuinely impressive. This one serves four and works equally well as a vibrant side or a light centerpiece alongside warm flatbread.
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Learn more →Ingredients
4 servings
For the beets
- 4 medium beets (about 2 lb total), scrubbed and trimmed
- 1 tbsp extra-virgin olive oil
- ¼ tsp salt
For the tahini sauce
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 2 tbsp water
- 1 small garlic clove, finely grated
- ¼ tsp ground cumin
- ⅛ tsp salt
For serving
- 2 tbsp za'atar
- 1–2 tbsp extra-virgin olive oil, for drizzling
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with the 1 tbsp olive oil, and sprinkle with the 1/4 tsp salt. Wrap each beet tightly in its foil and set them on a baking sheet.
- 2
Roast the beets until a paring knife slides through the center with no resistance, 50–65 minutes depending on size. Remove from the oven and let the foil packets rest, still sealed, for 10 minutes.
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