Roasted beetroot salad with yoghurt and preserved lemon

Roasted beetroot salad with yoghurt and preserved lemon

From
Harvest
Serves
4
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Preheat the oven to 180°C. Choose a deep roasting dish that will fit 4 beetroot snugly and line it with a double layer of baking paper. Add 4 beetroot, 4–5 thyme sprigs, 2–3 garlic cloves and a good splash of olive oil to the dish. Season well with salt and freshly ground black pepper. Cover with another double layer of baking paper and a layer of foil. Roast for 40–50 minutes, or until the beetroot are cooked. (Depending on the size of the beetroot, it can take a whole hour to roast one. To reduce roasting time by half, parboil the beetroot for 10 minutes before finishing them in the oven.) When cool enough to handle, peel, cut into wedges and put in a bowl with 1/2 thinly sliced red onion, 1 soaked and finely chopped preserved lemon quarter, 1 tablespoon chopped dill, 2 tablespoons lemon juice, salt and freshly ground black pepper. Combine 125 g Greek-style yoghurt with 1 tablespoon tahini, add to the salad and toss lightly to coat.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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