Serves 4

Ingredients:

500g small-medium beetroot, trimmed and cut into wedges (no need to peel)
4 tbsp olive oil
4 thyme sprigs
2 tbsp tahini, well stirred
½ large lemon, juice
1 tsp agave or maple syrup
1 tsp finely grated ginger
1 small garlic clove, crushed
¼ tsp ground turmeric
handful salad leaves, to serve

Method:

1. Preheat the oven to 190˚C, gas mark 5.Toss the beetroot wedges with 2 tbsp olive oil, season and spread out in a roasting tin. Roast for 20 minutes. Stir in the thyme and roast for 20-25 minutes, until the beetroot is tender.
2. Put the remaining 2 tbsp oil in a small blender or food processor with the tahini, lemon juice, honey or maple syrup, ginger, garlic and turmeric.
3. Add 100ml lukewarm water, season and blend until smooth. This makes a thick dressing, so loosen it with a little extra water, if liked.
4. Spoon the dressing over the roast beets and serve accompanied by the salad leaves and some griddled flatbreads, if liked.