CREAMY BEETROOT LINGUINE

Preparation 20 minutes Cooking 40 minutes Serves 4 The flavour combinations here really work well together – the vinegar and crème fraîche balance the beetroot’s sweetness perfectly.

4 medium beetroot, scrubbed and cut into wedges 4 garlic cloves, unpeeled 2 tbsp olive oil few sprigs of thyme, leaves picked 400g tin cannellini beans, drained 1 tbsp red wine vinegar 3 tbsp crème fraîche 400g wholemeal linguine TO SERVE feta, crumbled few sprigs of dill, chopped toasted walnuts 1 Heat the oven to 200°C (180°C fan oven) gas mark 6. Place the beetroot and garlic in a roasting tray and drizzle with the oil. Season with salt and freshly ground black pepper and sprinkle over the thyme leaves. Roast for 30-40 minutes until beginning to caramelise. 2 Remove from the oven and trim any tough bits off the beetroot. Put in a food processor or, if using a stick blender, a deep jug. Squeeze the garlic cloves from their skins and add to the beetroot. 3 Tip in the cannellini beans, vinegar, crème fraîche and 100ml water, and blitz until it forms a smooth paste – add more water if it’s very thick. 4 Cook the linguine according to the packet instructions, then drain. Return to the still-warm pan and stir through the beetroot sauce. Serve topped with feta, some dill and toasted walnuts. Extracted from Lagom: The Swedish Art of Eating Harmoniously by Steffi Knowles-dellner (Quadrille, £20). To order a copy for the special price of £15, including p&p, call 01256 302699, quoting the reference MU4.