This makes a delicious little side dish to middle eastern feast, but it‘s equally as delicious on its own served with crusty bread or flatbreads and a green salad.
I roast my beetroot the same way every time, occasionally adding other flavours, such as carraway seeds, fennel seeds or coriander seeds.
You either love them or hate them hate them, but I most definitely in the love camp!
With regards to the cress, if you can‘t get hold of any then another peppery salad leaf like rocket will be delicious.
Also the recipe for the tahini sauce can be halved for this recipe, however I like to make lots so I can use it on anything else throughout the week.
200g baby beets (or regular)
1 heaped tsp carraway seeds
1 tbs apple cider vinegar
½ tsp salt
1 tbs EVOO
Good grind of pepper
1 batch of tahini sauce
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