Roasted Beets with Walnuts and Yogurt Dressing

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.



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