- 2 small beetroots - (375 g total)
- 1 small brown onion – roughly chopped
- 1 small granny smith apple - peeled, cored, roughly chopped
- 2 oranges
- 1/2 teaspoon coriander seeds - crushed
- 1 tsp yellow mustard seeds
- 1 cinnamon stick
- 1 dried bay leaf
- 2/3 cup apple cider vinegar
- 3/4 cup caster sugar
- Sliced leg ham to serve
Za’atar is a spice made from dried herbs mixed with dried ginger, salt, sesame seeds, and other spices. It is popular in the Middle East and a staple of Arabian cuisine. It can be rubbed or sprinkled on a variety of dishes, from lentils to goat. This particular recipe combines the unique vegetable, beetroot, with the classic spice Za’atar. The beet is a fleshy and thick vegetable and bonds with the Za’atar in a truly wonderful way. Try it, and you will amaze your house guests with the refinement of your palette. Once you try it, you’ll want to take it with you to lunch; just pack it in your Vaya Tyffyn lunchbox.
Za’atar has a plethora of health benefits. To begin, it is perfect for fighting off free radicals which can cause cancer due to the amount of quercetin present in Za’atar. It also boosts blood circulation. This is thought to be a possible reason for it being eaten as a memory booster for many years. It also increases concentration and energy, which naturally improves the efficiency of the body’s metabolism. Some people will be happy to know that Za’atar has been proven to improve the skin due to its anti-inflammatory properties. It can reduce age spots and blemishes.
How to make Roasted Beetroot with Za’atar