- 600g small beets (we used crimson and candy ones)
- olive oil, for roasting
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 350g small waxy potatoes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 200g goat’s curd or curd cheese
- 6 tsp caraway seeds
- ½ tbsp finely chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- flaxseed (linseed) oil, to serve
Heat oven to 190C/170C fan/gas 5. Scrub the beets really well to remove any soil, and cut off the tail from each one. Put them on a piece of foil in a roasting tin, toss with a drizzle of olive oil and seasoning, and scrunch the foil package closed (not tightly as the air needs to circulate around the veg). Cook until tender – this can take from 30 mins up to 1 hr 15 mins, depending on size.
Boil the potatoes in salted water until tender. Drain, then return to the pan and cover with a lid. Allow the beets to cool a little, then peel the skins off and halve or quarter them (depending on size). Put the caraway seeds in a dry frying pan and cook over a medium heat until aromatic.
Arrange the beets and potatoes on a platter, then break the cheese into chunks and dot it around. Scatter with the caraway and parsley, season, and drizzle with the oil.