Preheat oven to 200°C

Peel the beetroot and cut into cubes. In a large bowl mix olive oil, salt and cumin seed and mix. Add the beetroot and stir through until it’s evenly covered. Transfer beetroot to baking tray and roast in the oven for 30 mins.

In a small bowl add yoghurt and tahini and combine. Slowly add a small amount of maple syrup, to taste.

Spread yoghurt on a plate and top with the cooked beetroot. Tear some fresh mint to dress along with more olive oil.