Dutch Veg Bowl with Beetroot, Potatoes and Dill Yoghurt

• 450 g Mixed baby potatoes
• 300 g Beetroot, raw
• 250 g Carrot
• 2 tbsp Extra virgin olive oil
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 1 medium Red onion
• 60 ml Apple cider vinegar
• 200 g Greek yogurt
• 10 g Fresh dill
• 40 g Walnuts

1. Heat the oven to 220°C (430°F). Scrub the potatoes and put them in a large pot of salted water, then bring to the boil.
2. Peel the beetroot and carrots, then cut them into bite-size chunks. Toss them on a baking tray with the olive oil, half the salt and the pepper.
3. Roast the beetroot and carrots for 25 to 30 minutes, turning once, until tender and lightly caramelised at the edges. If the tray looks dry, add a small splash of water to help them finish cooking without burning.
4. Simmer the potatoes for 12 to 15 minutes until a knife slides in easily, then drain well. Let them steam-dry for 2 minutes, then halve any larger potatoes.
5. Thinly slice the red onion and place it in a bowl with the apple cider vinegar and the remaining salt. Scrunch with your hands for 30 seconds, then leave to pickle while you make the dressing.
6. Finely chop the dill and stir it into the Greek yogurt. Taste and season with a pinch more pepper if you like.
7. Roughly chop the walnuts. Divide the potatoes between two bowls, top with the roasted beetroot and carrots, then spoon over the dill yogurt and scatter with the pickled onion and walnuts.

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