Roasted Beets and roots Salad

Roasted Beets & Roots with Thyme & Lemon

Course Salad, Side Dish
Cuisine Lebanese, Mediterranean
Keyword Antioxidant, Beets, Carrots, Detoxing, Energy-Booster, Healthy Vegetarian Recipes, Potatoes, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 portions


  • 4 Beets peeled and cut in bites
  • 6 Carrot (medium) peeled and cut in small lengths
  • 4 Potatoes peeled and cut in bites
  • 2 Onion (large) cut in wedges
  • Olive Oil Pure (for cooking)
  • 4 tbsps Fresh Parsley chopped
  • 1/2 tsp Lebanese 7-Spice

For the Dressing

  • 1/2 cup Olive Oil extra virgin
  • 1/2 cup Lemon Juice fresh
  • 1 tsp Lebanese 7-Spice
  • 2 tsps Dry Thyme
  • 1 dash Salt or as desired


Roasting the Roots

  1. Preheat your oven at 375F.

    Drizzle the beets with oil, salt and the 7-spice and wrapped them in aluminium foil.

    Season the other vegetables/roots with the same.

  2. Roast all together in the oven for 20 minutes. 

    Turn them, and roast for another 20 minutes.

  3. Remove the roots from the oven, except the Beets. Leave these in to roast for another 10 minutes while you prepare the dressing. Remove from oven and have all your cooked roots in a serving plate. 

Preparing the Dressing

  1. Whisk together Olive Oil, Lemon Juice, thyme, 7-spices, and a dash of salt.

  2. Add the parsley to the roots, pour on the dressing and mix well but gently.


  1. Serve at room temperature as a side dish or salad.