Roasted Beet and Sumac Teff
A North African-inspired grain dish featuring nutty teff tossed with roasted beets, finished with tangy sumac and fresh herbs. The contrast of earthy roasted beets with bright sumac creates a side dish that's both substantial and vibrant.
- Prep
- 15 min
- Cook
- 45 min
- Wait
- 10 min
- Total
- 1 hr 10 min
- Makes
- 4 servings (about 1 cup each)
Steps
Before you start
- Preheat oven to 425°F (220°C)
- Have vegetable stock on hand and warm
- Measure out teff before cooking
- Toast teff in a dry skillet for better flavor (optional but recommended)
Roast the beetsOven 425°F / 220°C
- Place the cut beet cubes in a bowl, drizzle with 2 tablespoons (30 ml) olive oil, and season generously with salt and pepper.
- Toss until coated.
- Spread on a baking sheet in a single layer.
- Roast at 425°F (220°C) for 25–30 minutes, stirring halfway through, until the beets are tender when pierced with a fork and the edges are caramelized.
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Ready when: Beets are tender when pierced with a fork and edges are caramelized
Tip: Don't crowd the beets; they need space to caramelize. Stir halfway through for even cooking.
Toast the teff
- While the beets roast, place the teff grain in a medium saucepan over medium heat.
- Dry-toast for 2–3 minutes, stirring constantly with a wooden spoon, until it becomes fragrant and slightly darker.
- This releases the grain's nutty flavor and prevents a gummy texture.
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Ready when: Teff becomes fragrant and slightly darker
Tip: Keep the heat at medium and stir constantly to avoid burning. Don't skip this step—it makes a significant difference in flavor.
Cook the teff
- Pour the warm vegetable stock into the toasted teff, stirring to combine.
- Bring to a boil, then immediately reduce heat to low, cover with the lid, and simmer for 10–12 minutes until the liquid is absorbed and the teff is tender but still has a slight bite (it should not be mushy).
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Ready when: Liquid is fully absorbed, grains are tender but still have structure
Tip: Use a tight-fitting lid so steam doesn't escape and water isn't lost. Don't remove the lid during cooking.
Fluff the teff
- Remove the pan from heat and let it rest, still covered, for 2 minutes.
- Then remove the lid and use a fork to gently fluff the teff, breaking up any clumps.
- This keeps the grains separate and light.
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Ready when: Grains are fluffed and separated
Tip: Don't stir the teff vigorously—use a fork to gently separate the grains so they stay whole.
Combine the dish
- Transfer the fluffed teff to a large mixing bowl.
- Add the roasted beets (they should be cool enough to handle), the remaining 2 tablespoons (30 ml) olive oil, sumac, and pomegranate molasses if using.
- Toss gently but thoroughly until the beets and teff are evenly mixed and coated with the olive oil and sumac.
- Taste and adjust salt and pepper as needed.
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Ready when: Teff and beets are evenly coated and mixed; color is vibrant purple-red
Tip: Add the olive oil to the warm teff—it will coat the grains better than cold oil. Toss gently to avoid breaking up the beet pieces.
Finish with herbs and garnish
- Stir in the fresh parsley and mint if using.
- Top with sliced scallions and crumbled feta or ricotta salata if desired.
- Serve warm or at room temperature.
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Ready when: Herbs are distributed throughout and garnish is visible
Tip: Add the fresh herbs just before serving to preserve their bright color and flavor. Save some scallions for garnish on top.
Good to know
Tips
- Teff is a tiny grain that absorbs liquid quickly—be precise with the stock-to-grain ratio (2.25:1 by volume). Too much stock makes it mushy; too little leaves it dry.
- The sumac is essential here—it brings a bright, tangy note without adding liquid acidity. Toast it in a dry skillet for 30 seconds if you want to deepen its flavor, then cool before adding.
- This dish is best served warm or at room temperature, not hot—let the beets cool slightly before tossing so they don't fall apart.
- For a protein boost, serve alongside a dollop of thick yogurt, a poached or fried egg, or roasted chickpeas.
Make ahead
Roasted beets can be prepared 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently before combining with cooked teff. Teff can be cooked 4 hours ahead, cooled, and stored in an airtight container at room temperature; warm gently in a skillet with a splash of stock before combining.
Storage & reheating
Room temperature: up to 4 hours, covered. Refrigerator: up to 3 days in an airtight container; reheat gently in a skillet over low heat with a splash of stock or water. Freezer: up to 1 month in a freezer-safe container; thaw in the refrigerator and reheat as above. Do not freeze if topped with fresh herbs or cheese.
Substitutions
- teff grain (brown or white) → Millet, quinoa, or farro (adjust cooking time to 15–20 minutes for the grain used). Millet is closest in texture and earthiness. Quinoa is lighter; farro is chewier and takes longer to cook.
- ground sumac → Lemon zest (about 1 teaspoon / 3 g) plus a pinch of citric acid or fresh lemon juice. Sumac provides a unique tangy flavor without acidity; lemon is brighter and more acidic, so use less if substituting.
- pomegranate molasses → Balsamic vinegar (1 tablespoon / 15 ml) or red wine vinegar mixed with a touch of honey. Adds acidity and depth. Pomegranate molasses is less sharp; adjust to taste.
- vegetable stock → Water with a pinch of salt, or chicken stock. Water works but will be less flavorful. Chicken stock adds richness but is not vegetarian.
