Preheat the oven to 180oC/350oF/Gas Mark 4.
Remove the leaves from the beetroots and set aside. Cut the roots into wedges and place them in a roasting tin. Drizzle with olive oil and roast in the oven for 55 minutes, or until soft when pricked with a knife. Remove from the oven and set aside.
To make the borani, finely slice the beetroot leaves and stalks or the ruby chard, if using. Heat a glug of oil in a heavy-based frying pan over a low heat, add the greens, and season with a pinch of salt.
Cover with a lid and cook for 2 minutes. Give everything a quick stir, and then return the lid and cook for a further minute. Remove the lid, add half of the garlic and keep stirring until most of the juices have evaporated. Remove the pan from the heat and tip the leaves into a bowl.
Add the yogurt, remaining garlic and the orange juice, season to taste with salt and pepper and toss together.
Spoon the borani onto a platter, top with the roasted beetroots and blackberries and grate over the orange zest. Scatter with the pieces of walnut and drizzle with oil.
Preheat the oven to 180oC/350oF/Gas Mark 4.
Remove the leaves from the beetroots and set aside. Cut the roots into wedges and place them in a roasting tin. Drizzle with olive oil and roast in the oven for 55 minutes, or until soft when pricked with a knife. Remove from the oven and set aside.
To make the borani, finely slice the beetroot leaves and stalks or the ruby chard, if using. Heat a glug of oil in a heavy-based frying pan over a low heat, add the greens, and season with a pinch of salt.
Cover with a lid and cook for 2 minutes. Give everything a quick stir, and then return the lid and cook for a further minute. Remove the lid, add half of the garlic and keep stirring until most of the juices have evaporated. Remove the pan from the heat and tip the leaves into a bowl.
Add the yogurt, remaining garlic and the orange juice, season to taste with salt and pepper and toss together.
Spoon the borani onto a platter, top with the roasted beetroots and blackberries and grate over the orange zest. Scatter with the pieces of walnut and drizzle with oil.
