BEETROOT AND TAHINE SALAD
1 medium-sized beetroot, about 2-3/4 lb (225g-340g)
4 tablespoons tahine paste 4oz-8oz (110g-225g) plain yogurt Salt and ground black pepper TO GARNISH: halved hard-boiled eggs or sliced cucumber
Boil the beetroot in its skin until soft; allow to cool, then peel and roughly cut into pieces. Put pieces into a food processor with the tahine paste and half the yogurt and blend until you have a smooth cream. Add salt and pepper, and the rest of the yogurt, if liked. Blend again. Put into a shallow dish, and garnish with the egg or cucumber.