Feeds 4 as a side, takes 40 minutes (10 minutes hands on)
3 tbsp olive oil
Large handful of toasted nuts, roughly chopped
Sea salt and pepper
For the dressing:
4 tbsp extra virgin olive oil
4 tbsp yoghurt
2 large handful of soft herbs (parsley - stems and leaves, mint - just leaves, chives)
2 tbsp capers
Juice of a lemon, plus a little zest
Preheat the oven to 200C. If your carrots are on the thinner side, simply halve lengthwise, cut any larger ones into chunks. Cut one of the beetroots into matchsticks (set this aside for serving) then roughly chop the rest into chunks. Toss the carrots and beetroot chunks with the olive oil, salt and pepper. Spread out on a large tray (use two if needed, you want the veg to be spread out so that it can roast and caramelise rather than steam) and roast for about 25-30 minutes until tender and golden.
Meanwhile, make the dressing by simply putting all the ingredients in a food processor and blitzing until smooth. Season to taste.
Pour about half of the dressing onto a large plate or platter, arrange the roasted veg on top followed by the beetroot matchsticks and nuts. Serve the remaining dressing on the side for people to help themselves to extra and store any leftovers in the fridge for up to 3 days.