Pre-heat the oven to 200˚c

Scrub the Beetroot and trim the Leaves and stalks off (the Leaves are good too, if they’re in good nick – steam them or serve in a salad)

Quarter the Beetroot and put them in a small roasting dish with a couple of tablespoons of Red Wine Vinegar

Seal the dish very carefully with foil (so they steam properly) and put them in the oven for an hour or until the Beet are cooked and soft (with a little bite still)

While the Beetroot is cooking, make the Tahini Sauce…

Use 2 tbsp Tahini, the juice of 1 Lemon, 2 tbsp Olive Oil, 1 clove crushed Garlic, 2 tbsp Cold Water and some Salt and Pepper.  Whisk all these ingredients carefully in a large bowl and then season to taste (you may want more Lemon, or more Salt…).  If the sauce is too thick, add a tiny bit more Cold Water (you can serve it thicker, like a yoghurt; or thinner, like a dressing).  Refrigerate the dressing until needed

Sprinkle some Mint over the cooked Beet just before serving with the Tahini Dressing

Flatbread work really well with this – as does any kind of Cucumber-ey salad