Healthy bites: Beetroot moutabel

1. In a bowl, mix together the yoghurt, beetroot, garlic, lemon salt and salt.

2. Add the tahini and pistachios and mix well.

3. Transfer to a serving dish and finish with a generous drizzle of olive oil. Garnish with mint and sesame seeds.

Tip: For added flavour, instead of grated beetroot, season and drizzle olive oil on beetroot chunks, then roast in the oven for 1 hour at 200°C.

Recipe courtesy: Chef Rober Salloum, Fairmont The Palm