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
Tell us about your favourite dishes or recipes at firstname.lastname@example.org