This impressive side dish features roasted beetroot, lavishly topped with a spiced, aromatic Baghdad butter, and served over a creamy, tangy yoghurt and tahini spread. Finished with an abundant mix of fresh herbs and a zesty lemon-olive oil dressing, it’s designed to feed and wow a crowd. The robust and warm Ras el hanout spice in the butter combines perfectly with the earthy beetroot and cooling yoghurt, resulting in a dish that’s both indulgent and refreshing. Great alongside grilled meats or as a vegetarian highlight, this recipe showcases Middle Eastern flavors to stunning effect.
Ingredients 18
Baghdad Butter
To Serve
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Method 8
Make the Baghdad butter: Place the , , , , , , , , , , in a wide bowl and, with a fork, mash until evenly mixed. Adjust seasoning if necessary. Roll the butter into a 2-inch diameter log, wrap in plastic wrap, and refrigerate until firm. (Can be made 1 day ahead; unused butter can be frozen for up to 1 week.)
Wash the and place in a large saucepan, covering with water. Cook for 25–35 minutes or until tender. Drain and cool under running water. Use your fingers to remove the skin.
Heat oven to 180°C fan forced.
Cut the in half, lengthways if large. Place beetroot on a roasting tray lined with baking paper and make slits in each beetroot every 4 mm without cutting all the way through. Fan out the beetroot gently with your hand.
Cut the Baghdad butter into about 5 mm slices and place on each piece. Roast in the oven for 30 minutes.
Mix the with and season with salt and pepper.
Mix the and to make a dressing. Chop the , , and .
To serve, spread the yoghurt mixture on a platter. Arrange the on top, pouring over any melted butter from the tray. Toss herbs with lemon dressing and serve on the side or scatter over. Top with toasted pistachio or walnuts
