Baked beetroot with baharat, yogurt and sesame

1 Wash, then boil the beetroot in plenty of salted water until tender – it will take at least one hour, maybe more, depending on size.

2 When the beets are cool, peel them, wear rubber gloves, then cut into one centimetre slices. This can be done ahead of time.

3 Place the beets in a bowl along with the orange zest, sesame oil, olive oil, thyme and baharat or mixed spice.

4 Season, then arrange in a casserole.

5 Set the oven to 185 degrees.

6 Whisk the yogurt with the cream cheese, eggs and honey. Season, then spoon the mixture over the beetroot. Scatter the sesame seeds on top. Bake for 25 minutes till golden.