Our beetroot has black fly. The leaves are all black and sticky and the plants look rather sad. I decided to pull them all up although most of that particular line were still quite small. Nevermind, tonight we will have Nadah Saleh’s Lebanese beetroot salad (out of Sarah Raven’s Garden Cookbook) with our meat kebabs to use them all up.
For 4:
4 medium-sized beetroot (or eight tiny ones if they have black fly!)
1 clove garlic
1 tsp salt
2 tsps tahini
500ml natural yoghurt
Handful fresh mint leaves, chopped
Cut the beetroot into four and steam for 30-40 minutes until tender. When cool enough to handle, peel.Pound the garlic with the salt and stir in the tahini and yoghurt.Cut the beetroot into chunks, pour over the dressing and scatter over the mint.