Cumin Spiced Beet Salad with Yogurt and Preserved Lemon
Ingredients
- 2lbs/1kg whole beets (about 6-8 medium beets), washed well, stems removed
- 2 tablespoons olive oil
- 1 teaspoon whole cumin seeds
- 1 small red onion, very thinly sliced
- 1 small preserved lemon, very thinly sliced (seeds discarded)
- 2 tablespoons lemon juice
- 1 handful (about 10g) fresh dill, roughly torn
- 2/3 cup (150g) plain Greek yogurt
- 1 tablespoon tahini
- salt and black pepper, to taste
- radish flowers, for garnish (optional)
Instructions
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