Beetroot with Tahini Yoghurt

Beetroot is one of my favourites, especially when it’s roasted – the earthy flavour intensifies. It’s much better than boiling, which I feel just drains the vegetable of all its goodness. This simple salad was a surprise hit – it’s packed with delicious flavours. The tahini yoghurt is dyed a vivid fuchsia colour from the beetroot the minute you place it on top. It’s unique flavour marries perfectly with the earthy beetroot – just make sure you drizzle enough extra virgin olive oil over right at the end as it really finishes off the dish perfectly.

INGREDIENTS:
4 small beetroot
1 clove garlic
4 tablespoons greek yoghurt
1 tablespoon tahini paste
1/2 lemon (juice of)
2 tablespoons fresh mint (chopped)
extra virgin olive oil
Salt & pepper

DIRECTIONS:
Preheat oven to 200ºC. Place the beetroot, skin on on a baking tray lined with foil. Cover with more foil then bake in the oven for 1 hour or until the beetroot is tender. Remove from the oven and cool.

In a pestle & mortar, mash together the salt, pepper and garlic into a paste. Add the yoghurt and tahini and beat well to combine. Add the lemon juice and stir well. Leave for 30 minutes to develop in flavour.

SERVING:
Peel the beetroot and cut into thin slices. On a large plate spread out the yoghurt mixture. Top with the sliced beetroot then sprinkle with the mint. Drizzle generously with the extra virgin olive oil and serve.

  • Bozena

    I made it today for supper. It was great! Slowly you blog becomes my one-stop destination for days when I need an inspiration!
    Many thanks for sharing all these wonderful recipes with us!

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