People tend to either love beets or hate them, but I'm most definitely in the 'love' camp! This dish makes a delicious little side as part of a Middle-Eastern feast, but is equally tasty 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 caraway, fennel, or coriander seeds.
If you can‘t get hold of any cress, then another peppery salad leaf like rocket will be delicious too. You can also halve the Tahini Sauce recipe used here, and you'll still have enough – however, I like to make lots so I can use it for other things throughout the week.
200g baby beets (or regular if you can't find baby)
1 heaped tsp caraway seeds
1 tbsp apple cider vinegar
1 tbsp extra virgin olive oil
½ tsp salt
Good grinding of black pepper
1 batch of Tahini Sauce
Handful of cress or rocket (optional)
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