Baked beetroot with baharat, yogurt and sesame

Baked beetroot with baharat, yogurt and sesame. Photograph: Harry Weir
Serves: 4
Course: Side Dish
Cooking Time: 2 hrs 0 mins


  • 1kg raw beetroot, different varieties if possible
  • Zest of 1 orange
  • 1tbs roasted sesame oil
  • 1tbs olive oil
  • 1tsp thyme leaves
  • 1tsp baharat (or mixed spice)
  • Salt and pepper
  • 200g Greek yogurt
  • 200g soft cream cheese
  • 2 eggs, beaten
  • 1tsp honey
  • Salt and pepper
  • 2tbs sesame seeds

1 Wash, then boil the beetroot in plenty of salted water until tender – it will take at least one hour, maybe more, depending on size.

2 When the beets are cool, peel them, wear rubber gloves, then cut into one centimetre slices. This can be done ahead of time.

3 Place the beets in a bowl along with the orange zest, sesame oil, olive oil, thyme and baharat or mixed spice.

4 Season, then arrange in a casserole.

5 Set the oven to 185 degrees.

6 Whisk the yogurt with the cream cheese, eggs and honey. Season, then spoon the mixture over the beetroot. Scatter the sesame seeds on top. Bake for 25 minutes till golden.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford