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!!