Moroccan Beetroot Fatteh with Preserved Lemons and Spice
This delightful dish combines the earthy sweetness of beetroot with preserved lemons, creating a zesty, colorful delight perfect for any occasion.
Preparation
Get these tasks done before you start cooking.
Preparing the Beetroots
- 1
Preheat the oven
Preheat the oven to 400°F (200°C).
- 2
Toss with oil and cumin
Toss beetroots with olive oil and ground cumin.
- 3
Roast the beetroots
Roast in a baking dish for about 45 minutes, until tender.
Making the Sauce
- 1
Combine ingredients
Mix the preserved lemon, Greek yogurt, tahini, and lemon juice in a bowl.
Tip: Be sure to use only the rind of the preserved lemon for flavor.
- 2
Blend until smooth
Stir until smooth and well combined.
Tip: Allow the roasted beetroot to cool slightly before handling.
How to Make Moroccan Beetroot Fatteh with Preserved Lemons and Spice
Total time: 2 h · Yields 4 servings
- 1
Roasting Beetroots
Bake at high heat to intensify flavors.
- 2
Mixing Sauce
Combine all ingredients until creamy and smooth.
- 3
Preparing Spice Mix
Mix spices thoroughly for even seasoning.
Chef's Tips
Further reading
Frequently asked questions
Can I use canned beetroot instead of fresh?
Yes, but fresh beetroots add more flavor and color.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I substitute the preserved lemon?
Try using fresh lemon zest if preserved lemons are unavailable.
Is this dish suitable for vegans?
Leave out the yogurt, or use a dairy-free yogurt alternative.
Can I make this dish ahead?
Yes, prepare all components separately and assemble before serving.
You might also love
Browse all recipes
Balsamic Glazed Steak Skewers with Blackberry Relish
Mango Habanero Glazed Chicken Wings
Lemon Herb Chimichurri Shrimp with Harissa Orzo
Strawberry Balsamic Basil Flatbread
Spicy Shrimp Tostadas with Avocado Crema
Tomato Burrata Salad with Basil Pesto Oil
Explore more from TastyFood
Looking for something different? Browse by category.