A deliciously cozy salad for the colder days, fuss free and making the most of seasonal vegetables.
- 3 big golden beets
- 2 tbs of extra virgin oil (extra to drizzle at the end)
- 2 tbs of tahini
- 2 lemons, juiced
Peel beets and largely cut them. Spread them on a parchment paper, drizzle with olive oil and sprinkle salt.
Close the parchment paper and seal the ends by making little fold. Place in preheated oven at 200 C for one hour.
Blend the cooled beets with the tahini and the lemon juice for around 5 min until smooth.
Drizzle extra virgin olive oil and sprinkle za’atar just before serving.