Ingredients
- 1kg raw beetroot, different varieties if possible
- Zest of 1 orange
- 1tbs roasted sesame oil
- 1tbs olive oil
- 1tsp thyme leaves
- 1tsp baharat (or mixed spice)
- Salt and pepper
- FOR THE CRUST:
- 200g Greek yogurt
- 200g soft cream cheese
- 2 eggs, beaten
- 1tsp honey
- Salt and pepper
- 2tbs sesame seeds
1 Wash, then boil the beetroot in plenty of salted water until tender – it will take at least one hour, maybe more, depending on size.
2 When the beets are cool, peel them, wear rubber gloves, then cut into one centimetre slices. This can be done ahead of time.
3 Place the beets in a bowl along with the orange zest, sesame oil, olive oil, thyme and baharat or mixed spice.
4 Season, then arrange in a casserole.
5 Set the oven to 185 degrees.
6 Whisk the yogurt with the cream cheese, eggs and honey. Season, then spoon the mixture over the beetroot. Scatter the sesame seeds on top. Bake for 25 minutes till golden.
