Roasted beetroot salad with yoghurt and dill

Recipe taken from Ottolenghi Simple. According to staff member Ru – this recipe will change how you see beetroot. Prep in 20 minutes and roast for 1 hour.

Ingredients:
 
·        1 kg beetroot, cleaned but with skin on
·        2 tbsp olive oil
·        4 tsp cumin seeds
·        150g greek yoghurt
·        1 tbsp tahini
·        1 Red Florence Onion, sliced thinly
·        1 small preserved lemon, discard the flesh then briefly rinse the skin with cold water and slice into thin slivers
·        2 tbsp lemon juice
·        fresh dill 15g
·        salt and black pepper
 

Method:

1.   Cook The Beetroot - preheat the oven to 220oC. Individually wrap each beetroot in a piece of foil, place on a baking tray and bake until a skewer or knife slides in easily, 30 - 60 minutes when cool enough to handle trim the stem end to remove any woody bits and slide the skin off the beetroot, slice into wedges and place in a large bowl.
2.   Yoghurt Dressing

• prepare while the beetroot cook. In a small bowl combine the yoghurt and tahini, stir to combine and refrigerate until needed.
  3.   Oil Infusion (optional) - add the olive oil and cumin seeds to a small pan and using medium heat cook until the cumin seeds start to change colour and some begin to pop. Pour the hot oil and cumin seeds over the beetroot
  4.   Remaining Ingredients - add the sliced onions, preserved lemon, lemon juice, 2/3's of the dill (reserve remaining dill for garnish) salt and black pepper - mix together and transfer to a serving platter.
  5.   Serve
  • when ready to serve dollop the salad with the tahini yoghurt dressing then stir minimally - you want the dressing and beetroot to be only slightly mixed. Sprinkle with the remaining dill and enjoy!