Roast Beetroot + Carrot w Dill + Tahini Yoghurt
1 tbsp tahini
100g greek yogurt
1 tsp caraway seed
1 tsp cumin seed
1tsp olive oil
1 red onion, thinely sliced
1 lemon, juiced plus 1tsp lemon rind
Method: Preheat oven to 180C. Cut beetroot and carrot into 1.5cm-2.5cm pieces. Toss beetroot and carrot with olive oil, cumin seed and caraway seeds and arrange evenly on a making tray and season with salt. Bake for 35-40minutes or until tender with a fork, remove from over and allow to cool.
Mix yogurt with tahini and lemon rind. Finely chop the stems of the dill and roughly chop the tops. Add red onion, dill and lemon juice to beetroot and carrot and mix well. Dollop tahini yoghurt to serve.