The sweet earthiness of the beets plays so well with the creamy nuttiness of the tahini.
One of my favorite dishes with the red root veggies is this beet and tahini relish that a local Mediterranean restaurant serves here on their mezze platter. It’s supposed to be a dip, but I take my fork to it like the very (un)classy lady I am.
Using that as a jumping off point, combined with my other favorite thing, chickpeas, or more specifically chickpea flour, I thought I’d make a beet socca with tahini and za’atar, an Israeli spice blend with oregano and sesame seeds I fell in love with on a trip to Israel a few years back.
If you haven’t heard of socca. That’s totally cool. But it just may change your life. It’s a chickpea flour and olive oil-based flatbread that comes together in no time and has a distinctly nutty flavor that I find addicting.
To make quick work of this, get your beets roasting first. Then mix your socca batter. Combine your za’atar sauce, cook your socca, and then peel and chop your beets. Maybe make a nice green salad in between some of the oven time.
I made little ones because I happen to have little cast iron pans, but you could make larger ones and you’ll have pretty pizza-like things gracing your table.
To save even more time, but still get a really nice flavor, ditch the socca and use store-bought pita. Toast it, slather on the za’atar mix, top with beets, and drizzle with tahini. It will still be delicious. Promise.Print
Emily Watson is the blogger and recipe developer behind the blog, Nourishing Matters. She is on a mission to make whole foods delicious. Emily is also a yoga instructor and enjoys helping students cultivate that balance between effort and ease. She majored in Romance Languages at Dartmouth College, and her travels abroad continue to inspire her in the kitchen. She lives in Philadelphia and loves exploring the ever-changing local food scene.