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Roasted Baby Beets with Walnuts & Yogurt Dressing



2 lbs small red beets, scrubbed, or halved or quartered for larger beets

4 garlic cloves (skin on), bashed

4 sprigs of thyme

3 bay leaves

Kosher salt and freshly ground black pepper, to taste 

5 Tbsp olive oil

¾ cup walnut halves

Juice of ½ lemon

A small handful of dill coarsely chopped


¼ cup full fat Greek yogurt

2 Tbsp sour cream

1 small garlic clove, crushed

Kosher salt and freshly ground black pepper, to taste

A couple handfuls of arugula or micro greens for garnish.


Preheat oven to 400,

Put the beets into a baking pan and scatter with the garlic, thyme, and bay leaves. Season with salt and pepper and drizzle over 3 Tbsp of olive oil, give everything a little toss and cover with foil, sealing it tightly. Roast until tender, about an hour though it could take longer, depending on the size of the beets.

Turn oven down to 350, scatter the walnuts on a baking sheet and toast in the oven for 5 to 7 minutes, until just fragrant.

Leave the beets until they are cool enough to handle, then top and tail them and remove their skins. Cut the beets into halves or quarters and place them in a large bowl. While still warm, toss with the lemon juice, the remaining 2 Tbsp of olive oil and some pepper and allow to cool.

For the dressing, in a small bowl, whisk together the yogurt and sour cream. Whisk in the garlic and season with salt and pepper.

Lightly toss the cooled beets and about two thirds of the walnuts in the dressing along with the dill. Pile the beet salad into a serving dish and sprinkle with the remaining walnuts and dill. Finish with arugula or micro greens.

Recipe from Hugh Fearnley-Whittingstall’s cookbook River Cottage Veg

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