Roasted Beetroot with Pistachio & Lemon Herb Dressing

Nuts are enshrined in Middle Eastern cooking: rolled into buttery pastry, salted for meze, chopped into dips or scattered over salads. This emerald green dressing is made with rich pistachios and sour chopped lemon. Even if you don’t like beetroot, you can use this umami sauce on other vegetables, grilled meat or chicken. I love baby beetroot in all the beautiful colours of red, yellow and candy stripe. Farmers’ markets usually have the best selection.