Roasted Baby Beets with Walnuts & Yogurt Dressing
From Hugh Fearnley-Whittingstallβs cookbookΒ River Cottage Veg,Β these baby beets areΒ generously dressedΒ and topped withΒ walnuts. Try thisΒ fresh side dishΒ to add some colour to your dinner menu.
Roasted Baby Beets with Walnuts & Yogurt Dressing
Ingredients
2Β lbs small red beets, scrubbed, or halved or quartered for larger beets
4Β garlic cloves (skin on), bashed
4Β sprigs of thyme
3Β bay leaves
Kosher salt and freshly ground black pepper, to tasteΒ
5 TbspΒ olive oil
ΒΎ cupΒ walnut halves
Juice ofΒ Β½Β lemon
A small handful of dill coarsely chopped
Dressing:
ΒΌ cupΒ full fat Greek yogurt
2 TbspΒ sour cream
1Β small garlic clove, crushed
Kosher salt and freshly ground black pepper, to taste
A couple handfuls of arugula or micro greens for garnish.
Instructions
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.
