Dishing Up the Dirt

Za’atar Roasted Beet & Lentil Toast

Our autumn harvest of root vegetables has been abundant this year. We’re still pulling hundreds of pounds of roots from the dirt and after a few frosty nights they all taste sweeter than ever! The beets have been my favorite at the moment and this toast is quickly becoming a go-to for us. Taylor loves that these toasts are hearty enough to be a complete meal and I love how easy they are to prepare.

I adore the flavor of the za’atar with the roasted beets however, if you don’t have any on hand you can simply toss the beets with a little dried thyme or your favorite dried herb of choice. This recipe is totally flexible and a fun way to enjoy beets, lentils and toast all together. Pair with a glass of tasty wine and a good dinner date and you’ve got yourself a lovely evening ahead. Cheers from Tumbleweed Farm.

Za'atar Roasted Beet, Goat Cheese & Lentil Toast

Prep Time: 15 minutes    Cook Time: 30 minutes    Serves: 4-6

  • 1 cup French green lentils
  • 3 cups vegetable stock
  • 3 medium-small beets, cut into 1/4 inch chunks
  • 1 Tablespoon olive oil
  • 2 teaspoons za'atar
  • Good quality bread, sliced
  • Goat Cheese
  • Handful of micro greens (or chopped herbs)
  • Squeeze of fresh lemon juice
  • pinch of flakey sea salt


  1. Bring the lentils and vegetable stock to a boil in a saucepan. Reduce heat to low, cover and cook until al dente, about 20 minutes. Drain excess liquid if need be and set aside.
  2. Preheat the oven to 400F. Line a baking sheet with aluminum foil. Add the chopped beets with oil and za'atar. Toss until evenly coated. Roast in the oven until fork tender. About 20-25 minutes. Check the beets after 15 minutes and toss gently.
  3. Toast the bread.
  4. Smear each slice of toast with goat cheese and top with lentils, roasted beets, micro green, and a squeeze of fresh lemon juice. Sprinkle with flakey sea salt and enjoy.


*Use this recipe as a guide. *Adjust measurements and ingredients as necessary *Have fun in the kitchen

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