This makes a delicious little side dish to middle eastern feast, but it’s equally as delicious on its own served with crusty bread or flatbreads and a green salad.
I roast my beetroot the same way every time, occasionally adding other flavours, such as carraway seeds, fennel seeds or coriander seeds.
You either love them or hate them hate them, but I most definitely in the love camp!
With regards to the cress, if you can’t get hold of any then another peppery salad leaf like rocket will be delicious.
Also the recipe for the tahini sauce can be halved for this recipe, however I like to make lots so I can use it on anything else throughout the week.
200g baby beets (or regular)
1 heaped tsp carraway seeds
1 tbs apple cider vinegar
½ tsp salt
1 tbs EVOO
Good grind of pepper
1 batch of tahini sauce
Pre heat the oven to 180C
Rinse the beetroot under cold water and place on a large piece of foil on a baking tray. Add the beetroot and sprinkle with the carraway seeds. Wrap the beets up into an airtight parcel. Place in the oven for about 30-40min, or when a knife slide in easily.
If your cooking larger sized beets they will need longer.
While they are cooking make up a batch of tahini sauce.
When the beets are ready remove from the oven and allow them to cool still wrapped up, until ready to handle.
When you can handle them carefully push the skins off, they should come away very easily, and place the beetroot into a bowl, along with any juices from the bottom of the foil bag. If you have large beets, then cut them in half or quarters.
Add the ACV, salt, Pepper and oil, and stir to combine. Check for seasoning, you may want more vinegar, or salt.
Let them sit covered until you’re ready to serve.
If your serving this as a platter add a good few spoonsful of tahini to a large plate and top with the Beets, some of the juices and cress if using.
Alternatively serve on individual plates with a little cress and rocket and serve with crusty bread.