Vegetarian recipe ideas
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Cut the tops from all of the beetroots and set aside for later. Cut the beetroots in half. Heat the oven to 170C/fan 150C/gas 3.
Put all of the beetroot halves in a pan of cold salted water and bring to the boil. Boil for 10-20 minutes or until the beetroots are cooked through – they should be soft in the centre when pierced with the tip of a knife. Drain the beetroots and leave to cool, then rub off the skins. Cut the beetroots in half and set aside.
Scatter the walnuts over a baking tray, drizzle with a little olive oil and season with salt. Roast for 5 minutes, then remove from the oven and leave to cool.
Whisk together the 100ml of olive oil, vinegar, honey and thyme leaves in a bowl. Tip the cooled beetroots and the reserved beetroot leaves into a bowl, and drizzle over a little of the dressing. Season to taste.
To assemble, spread a little of the goat’s curd in the middle of each plate. Arrange the beetroots and leaves on top, tear over the blackberries and sprinkle with the roasted walnuts.