Roasted beetroot salad with yoghurt and dill - Enfield Veg Co

Ingredients

• 1 kg beetroot, cleaned but with skin on
• 2 tbsp olive oil
• 4 tsp cumin seeds
• 150g greek yoghurt
• 1 tbsp tahini
• 1 Red Florence Onion, sliced thinly
• 1 small preserved lemon, discard the flesh then briefly rinse the skin with cold water and slice into thin slivers
• 2 tbsp lemon juice
• fresh dill 15g
• salt and black pepper