This Za’atar Beetroot and Lentil salad is a seriously amazing and delicious meal for any occasion. It’s so rich and deep in so many flavours and also quite easy to make.
I love the combination of flavours. Beetroot is so sweet and cooked in the oven with balsamic vinegar is just amazing. Also drizzled with this amazing tahini garlic dressing it’s so so good. I love every part of this salad.
I know you think it’s spring and this looks like a warm winter meal. But for me I love to eat these kinds of meals all year around. I love comfort food and I cannot live without it. Beetroot is one of my favourite and such a healthy vegetable that I grew up eating it. I have to eat it at least once a week. It can be in many forms, soups, or salads. I love it in many ways.
This salad is a real nutrition packed meal. Lentils are packed with protein, tahini gives you healthy natural fats, beetroot gives you lots of vitamins and other additives like garlic and herbs, so much flavour and also super healthy for you.
How to make this Za’atar Beetroot lentil salad?
It’s very simple to make. Simply peel your beetroot and slice in wedges. You can also cut it in smaller pieces if you prefer that way. I just like large chunks in my salad.
Next step is to roast the beets. Add some oil, za’atar, balsamic vinegar and salt and massage it into beets. Bake in the oven until the wedges are tender and slightly crispy on the outside.
Prepare simple tahini, garlic, lemon and salt sauce.
Mix some parsley with lentils and add the beetroot to the salad, drizzle tahini sauce over and enjoy delicious, nutritious warm salad. Amazing!
What is Za’atar?
For me I could call this spice mixture the king of spices. It is a spice mixture from the Middle East. It is filled with sumac, sesame seeds, oregano, thyme and other herbs. Za’atar is perfect for sprinkling on vegetables and salads and the best with bread and olive oil. I think it’s so perfect with olive focaccia that no one should miss this combination of flavours!
If you like this recipe check out:
Za’atar Beetroot Lentil Salad
- 2 large beets
- 1 tbsp olive oil
- ½ tsp salt
- 1 tsp za'atar
- 1 tbsp balsamic vinegar
- 2 tbsp tahini
- 1 clove garlic
- ½ lemon juice
- 1 tbsp water
- ½ tsp salt
- 1 can green lentils
- bunch of parsley
- Peel and cut your beetroot in to wedges.
- Drizzle with olive oil, balsamic vinegar and season with za'atar and salt.
- Bake in preheated 200C oven for about 35-40 minutes until tender and slightly crispy. You can check by knife if it's cooked.
- Mix drained lentils with chopped parsley and some salt.
- Make tahini sauce by mixing tahini, water, lemon juice and minced garlic and salt.
- Add cooked beetroot wedges on lentils and drizzle with tahini sauce. Enjoy!