8 medium beetroot roughly the same size, any colours are good
2 tsp cumin seeds toasted in a dry frying pan
2 tsp crushed coriander seeds toasted in a dry frying pan
Zest 1 large lemon finely grated
100mls extra virgin olive oil
Salt & freshly milled black pepper
1 tbsp runny honey
50ml sherry vinegar
4 tbsp roughly chopped fresh coriander
10 baby plum tomatoes, halved
Preheat the oven to 220°C gas 7.
First make the dressing, but do not add the fresh coriander.
Wash and place the beetroot (tops removed) into a double layer of foil.
Season well with salt and pepper dash of oil and a dash of water.
Wrap really well and place on a tray.
Roast for 40-50 minutes, or until soft, then cool in the foil until easy to handle.
Once cool enough to touch, open the packet and the skins should rub off easily.
Cut each beetroot into 6 or 8 long wedges.
Place in a bowl and add the cherry tomatoes and coriander.
Mix well and add the dressing, leave for 10 minutes then serve.