BABY BEETROOT WITH WALNUTS AND MUSTARD
TAKES 1 HR 10 MINS SERVES 12
5 bunches baby beetroot, scrubbed 50g salted butter, melted 45ml olive oil
½ tub crème fraîche 2½tbsp wholegrain mustard 1-2tsp dill, chopped, plus extra to garnish Walnut oil (optional)
3-4tbsp maple syrup 65g walnuts, chopped Lemon wedges, to serve
1 Bring a large pan of salted water to a boil. Cut any leaves off the beetroot, leaving a 1cm stalk at the top.
2 Boil the beets for 20 mins, then set aside to cool.
3 Heat the oven to 230C/gas 8. When cool enough to handle, peel away the beetroot skins, then halve and toss with the butter and olive oil. Put on a baking tray, season and roast for 10 mins.
4 Meanwhile, combine the crème fraîche with ½tbsp mustard, the dill, and a drizzle of walnut or olive oil. Set aside.
5 Mix the maple syrup with the remaining mustard and drizzle over the beets. Return to the oven for a further 15-20 mins. Let them cool a little, then thread onto skewers.
6 Arrange on a platter, scatter over the walnuts and serve with the crème fraîche mixture drizzled over or on the side. Garnish with dill and lemon wedges.
USE BEETROOT LEAVES TO REPLACE ANY DARK LEAFY GREENS IN RECIPES