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Baby beets roasted with tahini drizzle, parsley and za'atar and a black plate with gold utensils.
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5 from 1 vote

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

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!
Prep Time15 mins
Cook Time1 hr
Course: Appetizer, Entree, Side Dish
Cuisine: Californian
Servings: 6


  • 2 pounds baby beets (about 7) washed well, cut in half or quartered if large
  • 4 cloves garlic thinly sliced
  • 3 sprigs fresh thyme
  • 3 tablespoons olive oil
  • 1 zest lemon the juice will be used for the tahini
  • 2 tablespoons parlsey
  • 1 tabespoon za'atar
  • handfull microgreens optional
  • kosher salt to taste
  • flaky sea salt to taste
  • pepper to taste


  • 1/2 cup tahini paste
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 teaspoon cumin
  • 1-2 cloves garlic
  • 1/2 teaspoon salt
  • 1/4 cup cold water add more as needed


  • Pre-heat oven to 425 F degress.
  • 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.
  • 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.
  • 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.
  • 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!


  • Any variety and size of beet will work so if you if you cant find baby beets just use the larger ones.
  • If using larger beets, roast whole then peel skin off.
  • Cooking times will vary depending one exact size of your beets. When a fork can easily pierce through them, they’re done!
  • If you don’t have a food processor, a whisk and some good ol’ elbow grease will work too for making the tahini.
  • Make extra sauce to drizzle on anything and everything. You’ll want it!
  • If you cant find za’atar, simply omit.