Roasted Beetroot with Tahini Yoghurt and Orange Zest

Ingredients:

Beetroot

  • 500g beetroot, skin on
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 medium red onion, sliced

Tahini Yoghurt

  • 1 orange, zest & juiced
  • 15g parsley
  • 1 tbsp tahini
  • 100g Greek Yoghurt
  • 2 tsp honey

Instructions:

  • Mix all ingredients for the yoghurt and set aside in the fridge until required
  • Preheat oven to 200C
  • Chop off the ends of the beetroot and coat beetroot in 1 tbsp olive oil and wrap them in a foil and place on a baking tray.
  • Bake for about 60 minutes, or until tender.
  • When cool enough, peel the skin off and cut into slices.
  • Place in a large mixing bowl and set aside to slightly cool.
  • In the mean time, toast off your cumin seeds in a pan and add the cumin seeds, onions, 1 tbsp olive oil, salt and pepper over the beetroot and lightly mix.
  • Serve with your Tahini Yoghurt that had been prepared. Garnish with some parsley and orange zest.