Roasted Beets with Yoghurt and Tahini Dressing
Photography Manja Wachsmuth.
The sweet flavour of beetroot goes perfectly with the nutty tahini dressing. Just use all red beetroot if yellow isn’t available.
Serves: 8
INGREDIENTS
5 each medium red and yellow beetroot, washed and tops trimmed
sea salt and ground pepper
Dressing
½ cup thick plain yoghurt
2 tablespoon olive oil
2 teaspoons sesame oil
3 tablespoons tahini
2 cloves garlic, crushed
2 tablespoons lemon juice
1–2 tablespoons water
To serve
toasted sesame seeds, micro herbs and edible petals, to garnish
METHOD
Preheat the oven to 180°C fan bake.
Cut the beetroot in halves or quarters and place each colour in two separate, large pieces of foil. Place in a roasting dish and fold in the sides. Add ½ a cup of water to each and season with salt and pepper. Seal tightly and roast until tender when pierced with a skewer.
Rub off the skins while still warm or leave them on if desired. I highly recommend disposable gloves for this. Set aside until ready to assemble.
Dressing: Whisk all the ingredients in a bowl and season well. Add enough water to make a thick, pourable dressing.
To serve: Spread the dressing over the base of a large serving plate. Top with the beetroot, then scatter over the garnishes. Serves 8
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