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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.

Ingredients

  • 34 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)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Peel and cut the beets into wedges. Toss them with olive oil, salt, pepper, and herbs if using.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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