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Roasted Beets with Yoghurt and Tahini Dressing

Serves 8
Prep time:
Cooking time:

The sweet flavour of beetroot goes perfectly with the nutty tahini dressing. Just use all red beetroot if yellow isn’t available.



  • ½ cup thick plain yoghurt
  • 2 tablespoon olive oil
  • 2 teaspoons sesame oil
  • 3 tablespoons tahini
  • 2 cloves garlic, crushed
  • 2 tablespoons lemon juice
  • 1–2 tablespoons water
  • toasted sesame seeds, micro herbs and edible petals, to garnish
View the method

Preheat the oven to 180°C fan bake.

Cut the beetroot in halves or quarters and place each colour in two separate, large pieces of foil. Place in a roasting dish and fold in the sides. Add ½ a cup of water to each and season with salt and pepper. Seal tightly and roast until tender when pierced with a skewer.

Rub off the skins while still warm or leave them on if desired. I highly recommend disposable gloves for this. Set aside until ready to assemble.

Dressing: Whisk all the ingredients in a bowl and season well. Add enough water to make a thick, pourable dressing.

To serve: Spread the dressing over the base of a large serving plate. Top with the beetroot, then scatter over the garnishes.

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