Lebanese Beetroot with Yoghurt Tahini Dressing
I got this recipe from the suppliers of our fortnightly veggie box. Big ups to Shane and Amanda for always inspiring us with their new recipes and gorgeous fresh produce.
Ingredients
1 bunch baby beetroot
1 clove garlic
½ teaspoon salt
1 tablespoon tahini
250ml natural yoghurt
a handful of fresh mint leaves, roughly chopped
Method
Steam baby beetroot for about 20 minutes, until tender. When it’s ready and cool enough to handle the peel the rough skin off the beetroot and then cut into quarters. Try and leave the long tendrils on the end as it’s such a beautiful look when plating up.
In mortar and pestle, bash the garlic and salt. Once it is in a smooth paste then stir through the tahini and yoghurt, thoroughly.
Place the beetroot into a serving bowl then dollop the yoghurt mixture over the top of the beetroot and scatter with lots of chopped mint.
Serve as a part of a banquet or eat on it’s own with some crusty sourdough.