Potatoes & beets with curd, caraway & flaxseed oil

• small beets↗600g g

  (we used crimson and candy ones)

• olive oil↗

  for roasting

• small waxy potatoes↗350g g
• goat’s curd↗200g g

  or curd cheese

• caraway seeds6 tsp tsp
• finely chopped parsley½ tbsp tbsp
• flaxseed (linseed) oil↗

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.