متبل الشمندر

Boil the beetroots, peel them, let them cool, and cut them into random cubes.

Grill the eggplant until it gets a smoky flavor, let it cool, peel it, and chop it.

Coarsely grind the beetroots in a food processor.

Put the ground beetroots in a bowl, then add the chopped eggplant and ground walnuts.

In another bowl, mix the tahini, yogurt, lemon juice, and salt, then whisk well until smooth.

Gradually add the sauce to the beetroot mixture while stirring.

Taste and adjust by adding more lemon juice or salt if needed.

Serve and garnish with pomegranate seeds, dill, and a drizzle of olive oil.