Beetroot salad with tahini dressing (Shamandar bi tahini)

1. Boil the beetroots in their skins in salted water for 45-60 minutes until tender (or wrap in foil and roast at 200 °C for 1 hour), then cool and peel.

2. Cut the beetroot into small cubes or thin wedges.

3. Whisk the tahini smooth with the lemon juice, crushed garlic and salt; gradually add enough cold water to get a thick, creamy dressing.

4. Gently toss the beetroot with the tahini dressing (it will turn pink), or arrange the beetroot on a plate and drizzle the dressing over.

5. Drizzle with olive oil.

6. Sprinkle with finely chopped parsley and serve cold.

Tip: Shamandar bi tahini is the colourful, earthy salad of the Levantine mezze table. Ready-cooked, vacuum-packed beetroot speeds it up a lot; the tahini nicely balances the sweetness of the beetroot, and the dish also makes an excellent side for meat.