Course: Main
Servings: 6 people
Prep Time: 10 minutes
Cook Time: 40-50 minutes
Ingredients:
- Raw beetroot - 500 grams (scrubbed clean, leaves removed)
- Olive oil - 4 tbsp
- Oranges - 3 (peel only)
- Lemon - 1/2 (juice only)
- Tahini - 2 tbsp
- Thick natural yoghurt - 2 tbsp
Instructions:
- Put beetroot into a roasting tray, drizzle with olive oil, season with salt and pepper and roast in the oven 200c/gas mark 7 for about 40-50 minutes, or until cooked.
- Thinly peel the oranges and put the rind into a dry frying pan and toast for roughly 1 minute, put to one side.
- Remove the beetroot from the oven and cool. When cool enough to handle peel them. Put half into the food processor and whizz roughly so that it is not completely smooth, turn into a bowl. Grate the other half and add this with the tahini, yoghurt and lemon juice. Stir well to mix thoroughly.
- Season carefully and put into a decorative bowl. Place the orange peel on top