Root Vegetables with Garlic and Za'atar

Name: Root Vegetables with Garlic and Za'atar
Cuisine: South African
Ingredients: 2 l Water, divided; 15 ml Kosher Salt, divided; 2.5 ml Baking Soda, divided; 500 g raw Beetroot; 500 g orange Sweet Potato; 50 ml Olive Oil and extra to drizzle; 15 ml dried Parsley; 10 ml Za'atar Spice; 25 ml crushed Garlic

Sean Strydom @Sean_Strydom

Port Elizabeth

Root Vegetables with Garlic and Za'atar

Sean Strydom @Sean_Strydom

Saved

Ingredients

2 lWater, divided
15 mlKosher Salt, divided
2.5 mlBaking Soda, divided
500 graw Beetroot
500 gorange Sweet Potato
50 mlOlive Oil and extra to drizzle
15 mldried Parsley
10 mlZa'atar Spice
25 mlcrushed Garlic

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Steps

1

Preheat oven to 200°C
2

Bring separate pots of about 1 l of water each to a boil. Add half of the Salt and Baking Soda to each pot and stir. Add Beetroot and Sweet Potatoes to separate pots and allow to start boiling again before reducing the heat to simmer.
3

Cook until you can insert a knife into the Beetroot and Sweet Potatoes easily. Depending upon the size of your vegetables this might be different for the Beetroot and Sweet Potatoes.
4

Once cooked, drain the Beetroot and Sweet Potatoes separately in colander and allow to dry for 5 to 10 minutes. Peel the Beetroot.
5

Cut Beetroot and Sweet Potatoes into wedges. Arrange on a oiled baking sheet and allow to dry out again for 5 minutes.
6

Season with Kosher Salt and drizzle with Olive Oil.
Roast in the oven for 40 minutes.
7

While the Root Vegetables are roasting, combine 60 ml Olive Oil, Parsley, Za'atar Spice and Garlic.
8

Remove roasted Root Vegetables from oven and evenly drizzle the Olive Oil and Za'atar mixture over the Vegetables.