Ingredients

400g baby beets, scrubbed

150g baby onions, peeled (or shallots)

50ml olive oil

few sprigs thyme

2 cloves garlic

200g cooked red quinoa

100g walnuts

For the dressing

40g tahini

50ml rice vinegar

90ml x v olive oil

a few rocket leaves and greek yoghurt to serve

Method

1. Toss the beets and onions in oil, season and roast at 200°c for 40 minutes with the garlic and thyme

2. Walnuts, toss in oil and roast at 200°c for around 8-10 minutes or until toasted

3. To make the dressing, whisk it all together, then toss the beets and onions in it

4. Serve everything on a large platter/bowl

If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com