5 each medium red and yellow beetroot, washed and tops trimmed
sea salt and ground pepper
½ cup thick plain yoghurt
2 tablespoon olive oil
2 teaspoons sesame oil
3 tablespoons tahini
2 cloves garlic, crushed
2 tablespoons lemon juice
1–2 tablespoons water
toasted sesame seeds, micro herbs and edible petals, to garnish
Preheat the oven to 180°C fan bake.
Cut the beetroot in halves or quarters and place each colour in two separate, large pieces of foil. Place in a roasting dish and fold in the sides. Add ½ a cup of water to each and season with salt and pepper. Seal tightly and roast until tender when pierced with a skewer.
Rub off the skins while still warm or leave them on if desired. I highly recommend disposable gloves for this. Set aside until ready to assemble.
Dressing: Whisk all the ingredients in a bowl and season well. Add enough water to make a thick, pourable dressing.
To serve: Spread the dressing over the base of a large serving plate. Top with the beetroot, then scatter over the garnishes. Serves 8