Name: Roasted Beetroot Wedges with Homemade Baba Ganoush
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 3-4 medium beetroots, peeled and cut into wedges; 2 tablespoons olive oil (for beets); Salt, to taste; Black pepper, to taste; Fresh thyme or rosemary (optional, for roasting); 2 large eggplants; 1/4 cup tahini; 2 garlic cloves; 2 tablespoons lemon juice; 2 tablespoons olive oil (for baba ganoush); Salt, to taste; 1/2 teaspoon smoked paprika (optional); Fresh parsley, for garnish (optional)

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Roasted Beetroot Wedges with Homemade Baba Ganoush is a stunning, colorful, and flavor-packed dish that brings earthy sweetness and creamy smokiness together in one plate. I love how the roasted beets pair perfectly with the rich, velvety baba ganoush, creating a wholesome and satisfying option for a light lunch, appetizer, or side dish.

Why You’ll Love This Recipe

I find this recipe to be a beautiful blend of vibrant colors and bold flavors. The beets turn tender and caramelized in the oven, while the baba ganoush offers a cool, smoky contrast. It’s naturally gluten-free, vegan-friendly, and nutrient-rich, making it a great choice whether I’m hosting or meal prepping. It’s also surprisingly simple to prepare but feels gourmet when served. Roasted Beetroot Wedges with Homemade Baba Ganoush

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Roasted Beetroot Wedges:

Beetroot, peeled and cut into wedges
Olive oil
Salt
Black pepper
Fresh thyme or rosemary (optional)

For the Homemade Baba Ganoush:

Eggplants
Tahini
Garlic cloves
Lemon juice
Olive oil
Salt
Smoked paprika (optional)
Fresh parsley for garnish (optional)

Directions

I start by preheating the oven to 400°F (200°C).
I peel the beets and cut them into wedges. Then, I toss them with olive oil, salt, pepper, and herbs if using.
I spread the beet wedges on a baking sheet lined with parchment paper and roast them for about 35–40 minutes, flipping halfway through, until tender and slightly crisp on the edges.
While the beets roast, I prepare the baba ganoush. I pierce the eggplants with a fork and roast them whole in the oven (or char them over an open flame) until the skin is blackened and the flesh is soft—about 30 minutes.
I let the eggplants cool slightly, then scoop out the flesh and blend it with tahini, garlic, lemon juice, olive oil, and salt until smooth and creamy. I like to add smoked paprika for an extra layer of flavor.
I serve the roasted beet wedges warm or at room temperature, dipping into the baba ganoush or spreading it on the plate underneath the beets. I finish with a drizzle of olive oil and fresh parsley.

Servings and timing

This recipe serves 4 as a side or appetizer.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

I sometimes swap beets for sweet potatoes or carrots for a different root veggie twist.
For the baba ganoush, I like to add a touch of cumin or roasted garlic for added depth.
When I want a spicier dip, I stir in a bit of harissa or chili flakes.
I occasionally top the finished dish with crumbled feta or vegan cheese for a savory boost.
If I have extra herbs on hand, I mix chopped mint or dill into the baba ganoush.

Storage/Reheating

I store any leftover beet wedges in an airtight container in the fridge for up to 4 days. To reheat, I simply pop them back in a hot oven for 10 minutes to bring back their crisp edges.
The baba ganoush also keeps well in the fridge for up to 5 days. I stir it before serving and drizzle a little olive oil on top to refresh the texture. Roasted Beetroot Wedges with Homemade Baba Ganoush

FAQs

How do I make the baba ganoush extra smoky?

I prefer charring the eggplants over a gas flame or on the grill before blending. That’s where the real smoky magic happens.

Can I use pre-cooked beets?

Yes, I can use pre-cooked beets, but they won’t caramelize as nicely. If I do use them, I roast them briefly just to get some texture.

Is this recipe vegan?

Yes, this dish is naturally vegan as long as I don’t add any cheese on top.

Can I make baba ganoush ahead of time?

Definitely. I often make it a day ahead and let the flavors meld overnight—it actually tastes better the next day.

What can I serve with this dish?

I like pairing it with warm pita bread, fresh greens, or grilled proteins like tofu or chicken for a more complete meal.

Conclusion

Roasted Beetroot Wedges with Homemade Baba Ganoush is a go-to dish when I want something nutritious, beautiful, and full of flavor. It’s simple enough for a weeknight, yet elegant enough for guests. Whether I’m snacking, serving it as a starter, or building a colorful platter, this combo never disappoints.

Roasted Beetroot Wedges with Homemade Baba Ganoush

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Roasted Beetroot Wedges with Homemade Baba Ganoush is a vibrant, wholesome dish combining caramelized, earthy beetroot with creamy, smoky baba ganoush. Naturally vegan and gluten-free, it’s perfect as a light lunch, appetizer, or colorful side.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings
Category: Appetizer
Method: Roasting
Cuisine: Middle Eastern
Diet: Vegan

Ingredients

3–4 medium beetroots, peeled and cut into wedges
2 tablespoons olive oil (for beets)
Salt, to taste
Black pepper, to taste
Fresh thyme or rosemary (optional, for roasting)
2 large eggplants
1/4 cup tahini
2 garlic cloves
2 tablespoons lemon juice
2 tablespoons olive oil (for baba ganoush)
Salt, to taste
1/2 teaspoon smoked paprika (optional)
Fresh parsley, for garnish (optional)

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Instructions

Preheat the oven to 400°F (200°C).
Peel and cut the beets into wedges. Toss them with olive oil, salt, pepper, and herbs if using.
Spread the beets on a parchment-lined baking sheet and roast for 35–40 minutes, flipping halfway through, until tender and slightly crisp on the edges.
Meanwhile, pierce eggplants with a fork and roast them whole in the oven or over an open flame until the skin is blackened and the flesh softens, about 30 minutes.
Let eggplants cool slightly, then scoop out the flesh and blend with tahini, garlic, lemon juice, olive oil, and salt until smooth. Add smoked paprika if desired.
Serve roasted beet wedges warm or at room temperature with baba ganoush on the side or spread underneath. Garnish with olive oil and parsley.

Notes

Swap beets with sweet potatoes or carrots for variety.
Add cumin or roasted garlic to the baba ganoush for more flavor depth.
Mix in harissa or chili flakes for a spicier dip.
Top with crumbled feta or vegan cheese if desired.
Store beet wedges in the fridge for up to 4 days; reheat in oven for crispiness.
Baba ganoush keeps in the fridge for up to 5 days; stir and drizzle with olive oil before serving.