Preheat your oven to 180°C.
First steam the beetroots for 10-15 minutes until cooked through. At the same time, toast the walnuts in a pan over a medium heat. Once the walnuts are bronzed and the beetroots are soft, allow to cool before blending in a food processor with all the other ingredients until a dip-like consistency.
Start by roasting your roots, cutting into bitesized pieces and making sure to keep the peel to one side. Once your roots are cut, place in a large bowl and toss in the spices, seasoning and oil. Add to a baking tray to raost - I like to add 2 tbsp of water at the beginning of roasting to help soften and cook.
Vegetable Peel Crunch:
While the roots are roasting, it's time to make the vegetable peel crunch. Place the peelings in a bowl, making sure they are really clean as any grit will ruin the crunch! Now toss in olive oil, maple and salt before baking for 15-20 minutes.
Herb Stem Dressing:
Make the herb stem dressing while everything else roasts. Pick the roasted garlic out of the oven and give the vegetables a shake. Squash the garlic cloves with a knife. Place the ingredients in a jar and shake, seasoning to taste.
Pour 2 tbsp of the dressing on the kale and massage until the kale is beautifully wilted.
Check the roots, they should be cooked through and golden, as well as ensuring the vegetable peel is crisp. Place the smashed beetroot on a plate, topped with the roasted roots, sprinkled with dressing, kale and the root crisps, and if you like, some extra crumbled walnuts and fresh herbs on top.
Learn which fresh produce to prioritise when eating seasonally in winter.