Caraway Roasted Beets & Tahini Sauce | Recipe | Natalie Penny

Name: Caraway Roasted Beets & Tahini Sauce | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Preheat the oven to 180°C/fan 160°C/Gas 4.; Rinse the beetroot under cold water and place it on a large piece of foil on a baking tray. Sprinkle with the caraway seeds, and wrap into an airtight parcel.; Roast the beetroot for about 30-40mins. Larger-sized beets will need a bit longer – they're ready when a knife slides in easily.; While they're cooking make up a batch of Tahini Sauce .; When the beets are ready, remove them from the oven and allow them to cool while still wrapped up.; Add the apple cider vinegar, oil, salt, and pepper, and stir to combine. Check for seasoning, and add more seasoning to taste.; Cover the bowl and set it aside until you're ready to serve.

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If you can‘t get hold of any cress, then another peppery salad leaf like rocket will be delicious too.

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Ingredients

Ingredients
Instructions
Preheat the oven to 180°C/fan 160°C/Gas 4.
Rinse the beetroot under cold water and place it on a large piece of foil on a baking tray. Sprinkle with the caraway seeds, and wrap into an airtight parcel.
Roast the beetroot for about 30-40mins. Larger-sized beets will need a bit longer – they're ready when a knife slides in easily.
While they're cooking make up a batch of Tahini Sauce .
When the beets are ready, remove them from the oven and allow them to cool while still wrapped up.
Add the apple cider vinegar, oil, salt, and pepper, and stir to combine. Check for seasoning, and add more seasoning to taste.
Cover the bowl and set it aside until you're ready to serve.