Roast Beetroot Salad with Sesame Yoghurt

Roast Beetroot Salad with Sesame Yoghurt

Recipe By Courtney Roulston

Ingredients

  • 5 medium beetroot, or a whole bunch 

  • 2 medium-large red onions, skins left on 

  • sea salt, to taste 

  • ½ cup (125ml) extra virgin olive oil 

  • 1 tsp za`atar

  • 1 large clove garlic, peeled 

  • 2 cups Jalna Greek yoghurt 

  • 2 tsp tahini paste 

  • 2 tsp lemon juice

  • 1 tbs Coles honey 

  • ½ cup flat leaf parsley or round mint, picked 

  • 1 punnet micro red sorrel or cress

Method

  • Pre-heat the oven to 200 degrees (C). Cut the beetroot in half then place them into a small high-sided roasting tray. Drizzle with extra virgin olive oil, a pinch of salt and pour over 1 ½ cups of water. Cut each onion into 6 wedges, leaving the skin attached. Place the onions on a separate roasting tray, season with salt and drizzle with a drizzle of extra virgin olive oil. Cover the beetroot tray tightly with foil and roast with the onions for 35 - 40 minutes, or until the beetroots are tender and the onions are slightly charred on top.

  • Meanwhile, pour the extra virgin olive oil and garlic into a small pot over a low heat. Stir in the za`atar and a pinch of salt and leave to gently infuse for 5 minutes, or until the oil is fragrant.

  • Whisk the yoghurt, tahini, lemon juice, honey and a pinch of salt in a bowl until smooth. Spread the yoghurt onto the base of a serving platter.

  • Remove the beetroot from the oven and once cool enough to handle, slip the skins off and cut beetroot into wedges. Remove the skins from the outside of the onions.

  • Arrange the beetroot, onions and parsley on top of the yoghurt. Spoon over the za`atar oil and garnish with micro herbs.