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.
