Scrub 1 lb little yellow beets (look for them in farmer’s markets) and 1lb Chantenay carrots (or other baby carrot variety), top and tail them, and cut into chunks (beets in quarters, and carrots in half lengthwise). Place in a roasting dish with a drizzle of olive oil, some fresh or dried thyme leaves and a little sea salt and pepper. Roast @ 200c till golden (around 20-25 minutes).

Transfer to a serving dish and drizzle on a dressing made of 1tsp mustard (I like Tewksbury which has a hint of horesradish in it and is creamier in flavour than dijon), 1tbs sherry vinegar,  and 1 tbs walnut oil. Sprinkle a few chopped walnuts and serve.

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