It’s time for one of my favorite recipes from the book. I cook this one on a regular basis, and it made me fall in love with beetroot. The secret ingredient? Probably tahini.
Jokes aside, I think it’s the preserved lemon.
It takes a bit more time to cook the beetroot in the oven. You can also buy pre-cooked beetroot from the supermarket, but personally I don’t think it tastes as nice (a bit soggy?). I really like the yoghurt and tahini sauce, so I add a bit more than the recipe calls for. It’s an easy recipe that I make over and over again, and it doesn’t require too many ingredients.
I should have taken more pictures given the number of times I’ve made it, but for some reason I’m just too focused on eating it.
Would give it a 9/10. It’s something different and I keep on making it.
Let me know if you’d make this or, if you already have, whether you’d make it again!
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