Beetroot and walnut crumble
SERVES 6 PREP AND COOK TIME 1 HOUR
Preheat oven to 220°C (200°C fan-forced). Trim leaves and stalks from 1.5kg red beetroot and 500g baby yellow beetroot; wash. Peel red beetroot; cut into six wedges. Keep yellow beetroot whole. Place all beetroots on a large piece of foil on oven trays with 2 fresh bay leaves; drizzle with 1 tablespoon extra virgin olive oil. Cover with another piece of foil; seal. Roast red beetroot for 40 minutes and yellow beetroot for 30 minutes or until tender. Peel yellow beetroot. Process
½ cup walnuts and ¼ cup fresh flat-leaf parsley until chopped. Toss beetroots with walnut crumble.