Roasted Hudson Valley beets

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per serving

4 baby red beets
4 baby golden beets
4 baby candy cane beets
200g pine nuts
200g pistachio nuts
200g hazelnuts
600g sherry vinegar
200g balsamic vinegar
200g Greek yoghurt
30g mayonnaise
10g lemon juice
fresh mâche and baby greens of your choice[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]

Serves 4

Trim the beets leaving about 1cm of the stem intact. Wash thoroughly with cold water and pat dry. Heat the oven to 200˚C. Toss the baby beets with a drizzle of extra virgin olive oil and season with salt and white pepper. Wrap the beets in aluminum foil, making sure to separate them by colour (so the colours don’t bleed together) and roast in the oven for 45 minutes or until tender. Remove from the oven and use a towel to gently remove the skins from the beets, taking care not to tear the flesh. Cut the beets into quarters and cool.

Lay out the pine nuts, hazelnuts, and pistachios on a baking sheet lined with parchment paper and bake in the oven at 200˚C for 4-5 minutes, or until the nuts are golden brown. Leave to cool, then roughly chop and reserve the nuts in a cool dry place.

Reduce the sherry and balsamic vinegar over a medium heat by two thirds to a syrup-like consistency; 10-15 minutes. In a stainless steel bowl combine the yoghurt, mayo, lemon juice, and salt and pepper. This can be kept refrigerated for 2-3 days.

Place a heaped spoonful of the yoghurt sauce in the centre of each plate and smooth it out into a circle. Sprinkle the nut mixture around the yogurt sauce (you can use as much or as little as you want) toss the baby beets with a drizzle of olive oil and place 4 quarters of each coloured beet elegantly on the yoghurt sauce. Garnish with mâche and baby greens of your choice and drizzle with balsamic reduction. Serve immediately.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]