Low Iodine Za'atar-Tahini Roasted Beets
Total time1 hr 25 min
Prep time15 min
Cook time1 hr
4.9(29)
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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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