Potatoes & beets with curd, caraway & flaxseed oil

This German dish is especially good with cold ham or roast lamb. It might seem odd to roast one vegetable and boil the other, but roast beets have a much more intense in flavour than boiled ones. Flaxseed, which is also known as linseed oil, has a lovely woody, walnutty flavour.

SERVES 6 as a side PREP 10 mins COOK 1 hr 15 mins EASY V

600g small beets (I used crimson and candy ones) olive oil, for roasting 350g small waxy potatoes 200g goat’s curd or curd cheese

6 tsp caraway seeds

½ tbsp finely chopped parsley flaxseed (linseed) oil, to serve 1 Heat oven to 190C/170C fan/gas 5. Scrub the beets really well to remove any soil, and cut off the tail from each one. Put them on a piece of foil in a roasting tin, toss with a drizzle of olive oil and seasoning, and scrunch the foil package closed (not tightly as the air needs to circulate around the veg). Cook until tender – this can take from 30 mins up to 1 hr 15 mins, depending on size.

2 Boil the potatoes in salted water until tender. Drain, then return to the pan and cover with a lid. Allow the beets to cool a little, then peel the skins off and halve or quarter them (depending on size). Put the caraway seeds in a dry frying pan and cook over a medium heat until aromatic.

3 Arrange the beets and potatoes on a platter, then break the cheese into chunks and dot it around. Scatter with the caraway and parsley, season, and drizzle with the oil.

GOOD TO KNOW folate • 1 of 5-a-day • gluten free

PER SERVING 267 kcals • fat 15g • saturates 7g • carbs 19g • sugars 7g • fibre 4g • protein 12g • salt 0.6g