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