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Shwarma Roasted Beets

Shwarma Roasted Beets

There are some plates that are meant to be eaten slowly – where every bite is a different celebration of flavor. This is that kind of plate! Thanks to my friends at Sadaf Spices I received lots of yummy spices to try out. Shwarma Roasted Beets is just one of the recipes I have developed in collaboration. Try out many of their yummy spices available from Amazon!


Shwarma Roasted Beets


4 small/medium Beets

Several Tablespoons Olive Oil

Kosher Salt

Garlic Bulb

2-3 Tablespoons Tahini

Handfull Pistachios

Lemon Zest

1 Teaspoon Sadaf Shwarma Seasoning



Heat oven to 400.


Place Beets in a large rectangle of aluminum foil on a baking sheet, cover with 2 Tablespoons of Olive Oil & a sprinkling of Kosher Salt. Wrap up loosely in aluminum foil & bake for about 45 minutes. Let cool. Slice into wedges.


Cut top off of a whole Garlic Bulb, place in square of aluminum foil, sprinkle 1 Teaspoon of Olive Oil, Kosher Salt on Garlic. I added fresh Sage because I had some. Wrap up loosely and bake for 45 minutes. Let cool.


Spoon 2-3 Tablespoons of Tahini on each plate or serving platter. Top with wedges of Roasted Beets, Pistachios, Lemon Zest, Roasted Garlic & Sadaf Shwarma Seasoning. Sprinkle some drops of the oil from the Roasted Beets on top.


Ta Da! You’re Done!


Ema (Eeeeee-Mah, sometimes written Imma) is Hebrew for Mom. 100's of people call Eve Ema and it warms her heart.

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