4 medium beetroot, cooked (cooked weight about 650g), peeled and chopped into chunks
2 lemons – juice from both and zest from one
2 heaped tsp tahini
2 tbs olive oil
1 dsp (flat) Maldon salt
Put all the ingredients into the large blender and pulse, scraping down the sides to everything gets mixed. Leave so there is still some texture, shouldn’t be totally smooth. Check seasoning and serve.