Baby beetroot with walnuts and mustard
This dish is excellent served chilled, at room temperature or hot.
Serves 12 • Ready in 1hr 10mins
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, roughly chopped wedges of lemon, to serve
1 Heat the oven to 230C/Gas 8 and bring a large pan of salted water to the boil. Cut any leaves off the beetroot, leaving about 1cm stalk at the top.
2 Boil the beets for 20mins, then leave to cool and use your fingers to peel off the skin. Halve the beets and toss with the butter and olive oil, season with salt and black pepper, then put on a baking tray and roast for 10mins.
3 Meanwhile, combine the crème fraîche with ½tbsp mustard, the dill, and a drizzle of walnut or olive oil. Set aside.
4 Mix the maple syrup with the remaining mustard and drizzle over the beets. Return to the oven for a further 15-20mins. Let them cool a little then place on skewers.
5 Arrange on a platter, scatter over the walnuts and serve with crème fraîche mixture drizzled over or on the side. Garnish with dill and lemon wedges. Per serving: Cals 160, Fat 10g,
Sat fat 3g, Carbs 12g