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.
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