Thyme Roasted Baby Beets with Lemony Tahini Drizzle, Za’atar & Microgreens

Baby beets roasted with tahini drizzle, parsley and za'atar and a black plate with gold utensils.

5 from 1 reviews

Sweet, earthy and caramelized baby beets are divinely paired with a tangy lemony tahini drizzle for an easy dish that’s just as perfect as a nourishing side as it is for a simple lunch or dinner!



For the Beets

For the Tahini


  1. Pre-heat oven to 425 F.
  2. Toss beets with garlic slices, thyme, olive oil, salt and pepper. Place on a rimmed baking sheet and roast until tender, about 45-60 min, depending on the size of your beets, and toss halfway through.
  3. While the beets are roasting, prepare the tahini drizzle. Add the tahini, garlic, lemon juice, cumin and salt to the bowl of a food processor and blend until smooth. It will thicken as it emulsifies. Add a little bit of water, as needed, to thin out, until you reach the desired consistency. It should have a runny, salad dressing-like consistency. But if you prefer tahini more as a dip, simply use less water.
  4. Remove beets from oven. If using larger beets, peel skin off and cut them in quarters. If using smaller beets, they should have been pre-cut and the skin can be left on.
  5. Arrange beets on a platter and drizzle with tahini. Sprinkle beets with za’atar, parsley, lemon zest and/or a handful of microgreens, flaky sea salt and enjoy your creation!


Keywords: Beets, Tahini