200 g of arugula
2 medium-cooked beets
1/2 cup of plain yogurt
1 clove of garlic
1 teaspoon of tahini paste or 2 teaspoons of sesame, roasted in a dry frying pan
1 tablespoon of lemon juice
a handful of fresh mint
Boiled beetroot cut into pieces. Mix the yoghurt with the garlic squeezed through the press, tahini paste and lemon juice, add the chopped mint and blend. Season to taste with salt and pepper. Put the washed and dried arugula on a plate, place the beetroots on it and pour the prepared sauce.
Heat the tortillas in an oven or on a grill pan and serve with beetroot salad in mint sauce.