Roast Beetroot with Ginger-Tahini Dressing – The Owl and the Lizard

Ingredients

• 500g small-medium beetroot, trimmed and cut into wedges (no need to peel)
• 4 tbsp olive oil
• 4 thyme sprigs
• 2 tbsp tahini, well stirred
• ½ large lemon, juice
• 1 tsp agave or maple syrup
• 1 tsp finely grated ginger
• 1 small garlic clove, crushed
• ¼ tsp ground turmeric
• handful salad leaves, to serve