Roasted beetroot with tahini and pomegranate
Prep time: 55 minServes: 4
Pairs with
The earthy sweetness of beetroot and the nuttiness of tahini are met by a light rosé with berry freshness.
Ingredients
- 6 medium beetroots
- 2 tbsp olive oil
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water
- 1/2 pomegranate
- Fresh mint
- Salt and pepper
- Flaky salt
Method
- 1Preheat oven to 200°C. Scrub beets, brush with olive oil, wrap in foil. Roast 45 min until tender. Peel and quarter. Whisk tahini, lemon, and water until smooth. Arrange beets on a plate, drizzle tahini, top with pomegranate seeds, mint, and flaky salt.