Pantzarosaláta – Beetroot Salad


Pantzarosaláta – Beetroot Salad

400 – 500 gm whole raw beetroot

Olive oil

1 tab lemon juice

1 tab Tahini

1 tab Greek yoghourt

A little orange zest

Het the oven to 200 degrees.

Scrub the beetroot and put into a roasting tin.

Drizzle with a little olive oil, cover with foil and roast for about 30 – 40 minutes.

When tender, remove from the oven and allow to cool.

When the beets are cool enough to handle, carefully slip off the skins.

Put the peeled beets into a food processor with the tahini, yoghourt, lemon juice and and orange zest. Add a tablespoonful of olive oil and blitz. It may need a little more oil to achieve the consistency of something like hummus.

Check for seasoning and serve with pitta.