METHOD

1. Preheat the oven to 180°C.
2. Wrap the three beetroots in foil and roast for 40-45 minutes or until tender. One of these is for the sauce, the remaining two are for the salad.
3. Allow the beet to cool, then peel it. The skin should easily come off when using a spoon. After peeling, quarter the beet.
4. To make the creamy beetroot sauce, add one beetroot, tahini, olive oil, garlic, lemon juice, salt and 60ml of water to a small food processor or blender.
5. Process or blend until smooth, scraping down the sides as needed. Set aside
6. To make the salad, add the torn radicchio and finely sliced radishes to a large serving platter. Drizzle over olive oil, lemon juice and salt and pepper. Lightly toss.
7. Sprinkle over the remaining sliced beetroot followed by the lamb then crumble over feta and parsley.

Notes

• This recipe is designed for leftover lamb. I’ve made it with roasted lamb shoulder, however it would work with lamb leg, lamb meatballs and even a simple grilled lamb backstrap!
• It’s also best when the beetroot is already cooked. Whenever you have beetroot, prepare like this to prevent them from getting too old, then you can easily add them to salads or make delicious dressings. 
• If you have beetroots that need to be used, making a sauce is a great way to use them. This sauce is super versatile and can be paired with any protein or vegetable.