If you have been following my blog for awhile now, you have probably gauged I have a small obsession with beets – and my favourite colour is purple, perhaps that is why I love them so! I savour their flavour, texture and earthiness. So…when my girlfriend requested I make this to bring along to her BBQ – I happily obliged….and of course share the recipe with my devout readers.
There were no leftovers, so I think everyone liked it?!
YOU WILL NEED:
4 medium size beets (skin on)
3 garlic cloves
few sprigs thyme
organic extra virgin olive oil
1/2 cup walnuts (halved)
juice of 1/2 lemon
a handful of chopped parsley and mint (combined)
baby spinach or arugula
1/2 cup goats yoghurt
1 roasted garlic clove
pinch himalayan sea salt
cracked black pepper
Preheat the oven on 350F or 180C.
Place the beets in an oven pan. Throw in the garlic cloves and thyme sprigs and drizzle with a little evoo. Cover with aluminium foil and bake for 1 hour & 15 mins or until tender.
Place the tray aside and leave covered. Don’t throw away the roasted garlic.
Throw the walnuts in a frypan over a low-moderate heat and dry toast until fragrant. Set aside.
When the beets are cool enough to handle, gently top and tail and remove the skins. Cut into bite size wedges and place in a bowl. Pour the garlic oil/beet juices from the pan over the beets. Squeeze the lemon over the beets and allow all the flavours to mingle and permeate.
Add the toasted walnuts and chopped herbs.
Remove and squeeze one of the garlic cloves from it’s skin into a small bowl. Combine the remaining dressing ingredients and give it a good stir. Gently fold the dressing through the beets to create a marble effect.
Serve with baby spinach.