Roasted beetroot with soured cream, hazelnuts and dill

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Peel the beetroot under running water (use rubber gloves if you don’t want to stain your hands) and cut into large chunks. Scatter into a large ovenproof roasting tin or dish, drizzle with olive oil and add the caraway seeds, then roast for 40-45 minutes until soft and slightly shrivelled.
2. Stir through the soured cream mixed with a splash of warm water to coat the beetroot evenly. Spoon into a serving dish and scatter with the dill and hazelnuts to serve.