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Roasted Beetroot with Tahini Sauce

Roasted Beetroot with Tahini Sauce

Healthy, vegan and delicious side

Serves 4 as side

INGREDIENTS

For the beetroot

3 large beetroots, quartered or sliced
1tsp poppy seeds
1tsp cumin seeds
2tsp mustard seeds
Olive oil
salt and pepper
For the chestnut sauce 80ml tahini sauce
1 garlic clove, crushed
1tsp cumin
large handful parsley, finely chopped
2tbs of lemon juice
1tbs olive oil
100ml water or more
salt and pepper to taste
pinch of cayenne pepper (optional)

 


HOW TO PREPARE

 Preheat the oven to 180C.
 Place the beetroot on a baking sheet and cover with seeds, oil and season with salt and pepper. Bake for 30 minutes or till tender. Smaller the pieces, quicker they will roast.
 To make the sauce:. Mix the tahini with the rest of the ingredients and add enough water to make a sauce of your desired consistency. Season well and add more lemon juice if required. Add cayenne pepper or chilli for extra heat.
 Serve the roasted beetroot with drizzles of tahini sauce.

 

 



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