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Roasted Beetroot with Toasted Walnuts and Yogurt

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Adapted from River Cottage Veg Everyday

2 pounds of baby beets
4 cloves of garlic, peeled and crushed
4 sprigs of fresh thyme, finely chopped
a generous handful of dried curry leaves
3 tablespoons of olive oil
2/3 cup of toasted walnut bits, toasted in a small saucepan with a bit of oil
juice from one fresh lemon
sea salt and freshly cracked black pepper

To make the dressing:

4 tablespoons of plain or goat milk yogurt
2 tablespoons of ricotta cheese or sour cream
2 tablespoons of freshly chopped chives
freshly cracked black pepper and rock salt (or sea salt) to taste

a generous handful of trimmed roughly chopped spinach or watercress

Begin by roasting the beets. Preheat the oven to 400 degrees. Scrub the beets and put into a baking pan. Sprinkle with the garlic, thyme and curry leaves. Season with salt and pepper and toss in the olive oil. Cover with foil and roast until fork tender - roughly 1 hour.

While the beets are roasting, place the walnuts into a small sauce pan with a bit of oil and stir and fry for 5 minutes over medium low-heat.

When the beetroot are cool enough to handle, chop off the ends and peel the skins. Slice into wedges and transfer to a large bowl. Sprinkle over the lemon juice, 2 tablespoons of olive oil and some freshly cracked black pepper and rock salt and some of the spinach. Gently toss.

To make the dressing, whisk together the yogurt and ricotta (or sour cream) and add more salt and pepper to taste. Gently toss most of the walnuts, dressing, most of the chives, leaving some for garnish as well as some of the walnuts. Serve in small bowls and garnish with the remaining walnuts, chives and spinach or watercress.

Serves 6

beet salad with walnuts
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