Beets:
3 mid sized beets (classic and yellow)

Bake whole beets in an 180C oven until tender. (Approx. 60 min)

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Pink bean hummus: 
200g soaked beans
1 whole garlic bulb
1 bay leave
1/2 celery stick
1 red onion (halved)
1 beetroot
100ml white wine vinegar
1/2 lemon
2 garlic gloves extra
2tbsp. tahin
3 tbsp. olive oil
1 tbsp salt

Cook 200g soaked beans with garlic, bay leave, celery, onion and beetroot, fill with water only to cover the beans lightly. Cook until the beans are soft enough to crush with two fingers. Take off the heat and add 100ml white wine vinegar and 3tbsp evo while the beans are hot. Let cool.

Place half a lemon and 2 garlic cloves in the oven along with the beets for 10 minutes. 

Add the lemon flesh and the garlic to a grinder/processor along with salt and the beans creating a paste, by adding some of the cooking water. Add 2 tbsp of tahin and mix to combine. 

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For the naan:

250 g wheat flour 
1 tsp baking powder 
1 tsp yeast 
1 tsp salt 
100 g yogurt (lukewarm) 
100 ml milk (lukewarm) 
3 tbsp. liquid butter or neutral oil (lukewarm) 

Put the dry ingredients in a large bowl and mix.
Gradually add the yogurt, the liquid butter and milk and knead neatly to form a smooth dough. 
Cover and let rest for about 60-90 min, till double in size.
Carefully turn the dough out onto a floured surface and divide into quarters. Form a ball from each part, roll out.
Place the dough on the hot pan.
Bake on both sides for about 40 seconds.

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Bring all together, add a 7 minute egg, swiss chard, some (pickled) red onions, lemon juice, and eco to finish. Voila