Mashed beetroot and avocado with tahini

1. Squeeze the lemon. Peel and crush the garlic. Peel beets and mash into a fine puree.

2. Mix the beets with yogurt, half of the tahini, half of the lemon juice and a hint of garlic. Salt and add the parsley.

3. Peel and pit the avocados. Put the flesh in a bowl, add the remaining lemon juice and 2 tablespoons of water, then mash with a fork (reserve a few slices for decoration). Add the rest of tahini and garlic. Add salt, chili and coriander and mix.

4. In glasses, spread one layer of beetroot, then a layer of the avocado cream and finish with a layer of beets. Garnish with avocado slices and sesame seeds. Refrigerate.

Photo credit: Sucré Salé