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.
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
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.
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.