I still love beetroot. This salad is also a keeper. I think I might add dill or mint to it next time just to break up that ‘lurid’ colour. My measurements on this are a bit rough – making it up as I went along…
- 2-3 small/medium beets boiled then peeled (you could roast them). Peel and chop.
- Mix together
- About 1/4 cup tahini
- 2-3 tablespoons plain yoghurt
- Squeeze of lemon
- 1 garlic clove crushed
- Grating of fresh nutmeg.
Spoon over beetroot (you may find you have spare dressing) and enjoy.