Home MealsAppetizers Roasted Beetroot with Crisp Chickpeas on Greek Yogurt

Roasted Beetroot with Crisp Chickpeas on Greek Yogurt

by Adina 19/10/2015 25 comments

Roasted Beetroots with Crisp Chickpeas

Hey!!!! Today is the day: The Casual Veggie goes live and you can actually buy it here.

I mentioned this in a post dedicated to The Casual Veggie last week. This is an e-book brought to you by Mollie from Parsley and Pumpkins, written with the collaboration of other 48 bloggers. There are 166 veggie recipes in the book, divided into several chapters, each dedicated to a vegetable like broccoli, pumpkin, peas, tomatoes and so on.

tcv lila Roasted Beetroot with Crisp Chickpeas on Greek Yogurt

So whenever you get stuck and don’t know what to do with the irresistible stuff you just bought on a whim at the farmer’s market or with the weird kohlrabi in your vegetable box, here is the answer. If you buy this book using the link on my blog, you will help support Where Is My Spoon and I already thank you for that.

roasted beetroot Roasted Beetroot with Crisp Chickpeas on Greek Yogurt

I made this dish especially for the link party today. The motto of the party is veggie drinks and appetizers and as I have bought two lovely beetroot (also on a whim, they just looked so good) at the Turkish store a couple of days ago, I thought this would be a great occasion to try a recipe that, in my opinion and for my style of cooking, is quite unusual.

I found the recipe in my absolute favorite food magazine Good Food. I started reading Good Food while living in London before the birth of my son and just loved it from the very first moment. I brought home some issues but could not buy it anymore for years. Then on vacation in Romania a few years ago, I discovered that I could buy the Romanian version of it there. So my cousin took a subscription and is sending me the magazine whenever possible and recently I also subscribe to the kindle English version.

roasted beetroot chickpeas Roasted Beetroot with Crisp Chickpeas on Greek Yogurt

So I found this recipe in a recent issue of Good Food but changed it a bit, I am seldom capable of following a recipe to the letter. And I loved it. Nothing for the children but I knew that from the start, so there was no disappointment there.

Sweet and earthy roasted beets, on a bed of creamy, hot and tangy yogurt and topped with super-crunchy and unbelievably tasty roasted chickpeas. Heaven! The spice mixture will be more than you need for this dish. You could make only half of it if you wish, but I wouldn’t recommend it. Make the whole batch and use the rest over the next days (or even weeks I could imagine) either stirred into yogurt or in salad dressings or sprinkled on top of vegetables or soup or whatever you fancy. It tastes just great.

roasted beetroot yogurt chi Roasted Beetroot with Crisp Chickpeas on Greek Yogurt

Roasted Beetroot with Crisp Chickpeas


Prep time: 

Cook time: 

Total time: 

Serves: 2

roasted beetroot harissa 300x225 Roasted Beetroot with Crisp Chickpeas on Greek Yogurt
  • 2 medium beetroots (mine were just a bit smaller than my fist)
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 tablespoon sumac
  • 1 tablespoon ground cumin
  • 1 tablespoon dried thyme
  • 1 tablespoon sesame seeds
  • ½ teaspoon salt
  • 250 g/ 1 cup Greek yogurt
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 teaspoon harissa paste (more or less to taste)
  • mint leaves to garnish
  • olive oil to drizzle
  1. Preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit.
  2. Scrub the beetroots very thoroughly, dry them and cut them into wedges. Spread the drained chickpeas and the beetroot wedges on a large baking tray, add the olive oil and mix well with your hands.
  3. In a small bowl mix together the sumac, cumin, thyme, sesame seeds and salt. Add half of this mixture to the beetroots and the chickpeas and mix again very thoroughly. Roast for about 25-30 or until crisp at the edges. Check towards the end of the roasting time, so that the chickpeas will not turn black. They should be nicely crisped and the beetroots should be a bit softer, but not really soft or mushy, they should still have quite a strong bite.
  4. In the meantime mix the yogurt with the lemon juice and zest and about 1 teaspoon of the remaining spice mixture. Swirl the harissa through and spread the yogurt on a serving platter. Top with the beetroot wedges, chickpeas and mint leaves. Drizzle a little olive oil on top and sprinkle with a pinch of the spice mixture.
  5. Enjoy with some crisp bread.


Here are the the other link party recipes:

A Tasty Mess, Pumpkin Madelbrodt

Cooking Up Clean, Pumpkin Apple Wontons

Family for Health, Bacon Wrapped Brussels Sprouts

Fitful Focus, Pumpkin Kale Smoothie

Hola Jalapeno, Guacamole Deviled Eggs  

Parsley and Pumpkins, Butternut Squash and Saurkraut Pizza with Fizzy Pumpkin Punch

Primal Health with Jean, Paleo Pumpkin Hummus

Pumpkins and Peanutbutter, Simple Spaghettie Squash Cakes 

Real Simple Good, Pesto Stuffed Mushrooms

The Weekly Menu, Sweet Potato Casserole Muffins 

Toaster Oven Love, Veggie Pita Pizza Bites

Vermilion Roots, Lemongrass Ginger Barley Tea 

Will Cook For Friends, Sparkling Pear Ginger Cocktail 

roasted beetroot Roasted Beetroot with Crisp Chickpeas on Greek Yogurt

Disclosure: this post contains affiliate links, so if you click on them and make a purchase we will receive a commission.  This will help support Where Is My Spoon, which we truly appreciate.

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Brie @ ToasterOvenLove 19/10/2015 - 17:27

Beets + chickpeas = Yum! This dish sounds so flavorful. I love that the chickpeas and beetroot cook together on one pan so everything is ready at the same time and there’s very little clean up!

Adina 19/10/2015 - 18:12

Thank you, Brie. I didn’t even mention in the post how amazing this chickpeas are, really crisp and spicy. I made the double amount and we just snacked on the rest while watching TV. I am sure I will make them again and again, much better and healthier than chips. 🙂

Christine | Vermilion Roots 19/10/2015 - 18:02

What an amazing dish. Beetroot is one of my favorite vegetables and I’m always looking for new ways to enjoy it. This is really creative. Pleasure to meet you through #TheCasualVeggie! 🙂

Adina 19/10/2015 - 18:14

Thank you, Christine. I have always loved beetroot too, even as a child, I cannot understand that my children don’t even want to try it. 🙁

Cheyanne @ No Spoon Necessary 19/10/2015 - 22:47

Oh wow, this beetroot dish is simply gorgeous! I love crispy chickpeas on any and everything, so this is totally calling my name! The casual veg sounds like a fabulous book! Definitely going to have to check it out! Cheers, my dear and thanks for sharing! 😉

Adina 20/10/2015 - 11:13

Thank you Cheyanne. The crispy chickpeas are so amazing, I have actually cooked a whole bag of chickpeas a few days ago, just to be able to make them more often now. I really hope you will like the book, I love it. 🙂

Liz 20/10/2015 - 01:58

You had me at crispy chickpeas!! What a beautiful dish! Congrats on such an incredible launch 🙂

Adina 20/10/2015 - 11:19

Thank you, Liz. I hope it was fun last night. 🙂

Nicole @ Fitful Focus 20/10/2015 - 03:17

What a great combination! It looks and sounds so flavorful! Hooray for the book launch!

Adina 20/10/2015 - 11:19

Hooray here too and thanks again for your help. 🙂

[email protected]'s Recipes 20/10/2015 - 15:15

wow I NEED this in my life. It looks so good, Adina.

Adina 20/10/2015 - 18:16

Thank you, Angie!

lizzy 20/10/2015 - 15:59

Okay, my mouth is seriously watering. I love anything and everything with beets, and the crisped chickpeas on top…. holy wow. I am making this tonight!

Adina 20/10/2015 - 18:18

I hope you enjoy it. The chickpeas are, like the Germans like to say: der Hammer!!!

Rachel @ Simple Seasonal 21/10/2015 - 00:23

The balance of flavors in this dish sound so delicious! What a fabulous looking cookbook too. I’m going to have to check it out!

Adina 21/10/2015 - 17:28

That would be great, Rachel. I do hope you like the book!

Kate 21/10/2015 - 05:17

This looks and sounds amazing Adina! I love that the vegetables are all on top of creamy yogurt, looks like a perfect lunch to me!

Adina 21/10/2015 - 17:32

I found it perfect for lunch as well. Nothing for the kids though, I had to make something extra for them. 🙁

Evi @ greenevi 21/10/2015 - 13:45

This sounds delicious and looks so beautiful! I am gonna make this with soy yogurt 🙂

Adina 21/10/2015 - 17:35

I hope you do try it, let me know if you like it! 🙂

Anu-My Ginger Garlic Kitchen 21/10/2015 - 16:59

Oh wow! Beet and chickpeas are a deeeelicious combo. Love how gorgeous, delicious and healthy this platter looks. And that yogurt addition is killer. SO good.

Adina 21/10/2015 - 17:38

Thank you, Anu.

Willow | Will Cook For Friends 22/10/2015 - 05:15

This dish sounds lovely, Adina! I adore roasted beets (I think they are one of my favorite vegetables, in fact), and this sounds like such a great way to use them. The spices and crispy chickpeas sounds so yummy, too!

Adina 22/10/2015 - 09:20

Thank you, Willow. I love rootbeets too.


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