Method

• Preheat the oven to 180C
• Begin by preparing the beetroot - remove tops and set aside, scrub beetroot.
• Tear off a large piece of tin foil and place the beetroot in the centre, add 50 ml balsamic vinegar, 4 sprigs of thyme, pinch sea salt flakes and a few grinds of cracked pepper. Add 2 Tbsp water. Gather up the sides of the foil to make a parcel and place on a baking tray. Bake until tender 40 -60 minutes depending on size
• To cook the potatoes: place ¼ cup sea salt flakes on the bottom of a heavy based medium sized oven dish, place the potatoes on top and nestle the potatoes in the salt. Sprinkle over a little more if needed. The potatoes do not have to be completely covered but you want them to bake in the salt. Bake uncovered for 30-40 minutes or until they are just tender. When cooked brush off excess salt.
• Onions - once again we are baking these in the oven and you will require a snug sized oven dish. Carefully score the top of the onion across both ways to create a cross shape. Place a knob of butter on each onion, a sprig of thyme, season lightly and drizzle over remaining balsamic vinegar. Bake in the oven until the onion is sweet and tender 30-40 minutes depending on size.
• Whilst the vegetables are cooking prepare the dressing and pick through the beetroot leaves.
• To make the dressing: thoroughly whisk together the tahini, lemon juice, water and garlic in a bowl – you are wanting a smooth texture. Stir in the chopped parsley and a pinch of salt to taste.
• To assemble – cut the potatoes into wedges and place on the bottom of your serving dish. In a bowl, add the beetroot leaves, pull apart the onion into largish chunks, cut the beetroot into bite sized pieces and add. Drizzle over any cooking juices and season lightly with sea salt. Toss gently to combine. Place loosely over the potatoes and finish by drizzling over the tahini dressing.
• Serve and enjoy the simplicity of this dish as the ingredients do all the talking!!