Ingredients 4 medium sized organic beets 1 cup Yogurt (preferably Greek-style) 1 tablespoon of tahini (optional) 4 tablespoons Barouni oil 1/2 cup of walnuts, chopped salt, to taste Handful of mint or parsley, chopped
Boil
the beets for 1 1/2 hours in plenty of salted water. Once cooked
through, strain them in a colander, and leave them to cool. When cool
enough to handle, peel the beets. Slice them into 1/3-inch thick
rounds. (You may wish to use rubber gloves so as to avoid staining your
hands with beet juice.) If using the tahini, mix it into the yogurt.
Spread 1/4 cup of yogurt on each serving plate. Arrange the sliced
beets in a circle on top of the yogurt, salt to taste, and drizzle a
tablespoon of Barouni onto each plate. Crown with a sprinkle of mint
(or parsley) and the chopped walnuts.
