Ingredients:
- 4 large whole medium beets (about 1.5 lb / 700 g), scrubbed clean
- 1 Tbsp olive oil
- 1/2 tsp coarse sea salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup full-fat crème fraîche
- 1/4 cup plain, full-fat Greek yogurt
- 1 tsp Dijon mustard
- 1 Tbsp sherry vinegar or red wine vinegar
- 1/2 tsp honey or maple syrup (optional)
- 2 Tbsp fresh dill, finely chopped
- 1 Tbsp fresh chives, finely chopped
- Salt and white pepper, to taste
- 1/2 cup roughly chopped walnuts, lightly toasted
- 1/3 cup crumbled feta cheese
- Arugula or watercress (optional base)
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
- Toss the scrubbed, whole beets (leaving the skin on) with olive oil, salt, and pepper.
- Wrap the seasoned beets tightly in the foil (or cover the pan) to steam them gently. Roast for 45 to 60 minutes, or until easily pierced with a sharp knife.
- Remove the beets from the oven and allow them to cool completely (at least 30 minutes) before handling.
- While the beets roast, lightly toast the chopped walnuts in a dry pan over medium heat until fragrant (3–5 minutes). Set aside.
- Make the Dressing: In a medium bowl, whisk together the crème fraîche, Greek yogurt, Dijon mustard, vinegar, honey (if using), salt, and white pepper until completely smooth.
- Gently fold in the chopped dill and chives. Taste and adjust seasoning; the dressing should be tangy and punchy. Set aside.
- Once the beets are cool, use disposable gloves to rub off the skins. Cut the peeled beets into bite-sized chunks (about 1-inch cubes).
- Gently transfer the beet chunks into the large serving bowl. Add about two-thirds of the dressing and gently toss until the beets are evenly coated.
- Transfer the salad to the final serving dish. Top with the crumbled feta cheese and the toasted walnuts. Drizzle the remaining dressing lightly over the top for visual appeal.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavours to marry.