Food

Food Blood orange and roasted beets ingredients 4 medium red beetroots 4 medium golden beetroots 2 tbsp extra-virgin olive oil, plus extra for drizzling Salt and freshly cracked pepper 4-5 sprigs fresh thyme 70g blanched hazelnuts 3 blood oranges 1 small shallot, finely chopped 2 tbsp red-wine vinegar 180ml full-fat Greek yoghurt 4-5 sprigs fresh tarragon Serves 4 Method Preheat the oven to 220C (425F). Place the red beetroot in the centre of a large piece of foil. Drizzle with oil and season with salt and pepper. Add a few thyme sprigs and tightly seal the foil around the beetroot to make a packet. Repeat with the golden beetroot. Place the packets on a baking sheet and roast until the beetroot is tender when pierced with a knife (45 minutes to 1 hour, depending on the size). Unwrap and let them cool slightly. Remove the skin by pinching and peeling it off with your fingers, or rubbing it with a paper towel. While the beetroot is roasting, toast the hazelnuts on a baking sheet for 4-6 minutes, or until golden and fragrant. Place the toasted nuts on a kitchen towel and chop roughly. Squeeze the juice from half an orange into a medium bowl. Add the shallot and vinegar. Season with salt and pepper and whisk in the oil. Cut the pith and peel from the remaining oranges and slice into rounds (approx. 6mm thick). Cut the beetroot into wedges and toss them with some of the dressing, making sure to keep the golden and red beetroot in separate bowls. Just before serving, season the yoghurt with salt and pepper and spoon onto a plate. Arrange the orange slices and beetroot wedges over the yoghurt, spooning some of the dressing over the top. Sprinkle with the chopped hazelnuts and tarragon. Tip: Always roast red and golden beetroot separately to prevent their colours from bleeding into one another.