Inspired by Hugh Fearnley Whittingstall’s Veg cookbook, we made roasted beets with walnuts and yogurt sauce:
Toss beets with oil, garlic, salt, pepper and thyme, then roast for an hour until soft. Peel them by using a paper towel to help their skins slip off.
Toast some walnuts.
Mix 1/4 cup yogurt with 2 tablespoons sour cream and 1 clove garlic. Stir in salt and pepper.
Serve!
