Servings: 2for a hearty lunch with bread, 4 as a starter
Author: Jane Sarchet
Ingredients
1bunch of baby beetrootscrubbed
Olive oil
A few sprigs of fresh thyme
Salt
1packet of fine green beans
A handful of walnuts
1packet of feta cheese
Fresh thyme to finish plate
Instructions
Preheat the oven to 200/400/gas 6.
Scrub the beetroot and remove the leaves if there are any. Pop into a roasting dish, tuck in the fresh thyme sprigs, drizzle with a little oil and sprinkle with a pinch of salt.
Roast for around 30 minutes or until the beets are cooked through.
Once they are cooked, removed from the oven and don a pair of marigold gloves. Gently scrub at the skin of the beets until it comes away. Aim to leave the inch of stalks connected, just try and remove all the skin.
Meanwhile steam the green beans for 4 - 5 minutes or until just cooked.
With your gloves still on (you'll thank me later) quarter each beetroot lengthways, cutting through the sprouting top so each quarter has a little stem attached. If your beets are really tiny, then feel free to keep them whole.
In your serving dish, layer up the green beans, beetroot and walnuts and crumble over the block of feta cheese. Finish with a couple of sprigs of fresh thyme and you're go to go.