Roasted Beetroot and Jersey Royal Salad with Herby Crème Fraîche

Preheat oven to 200°C (180°C fan/ Gas Mark 6).

In a large bowl, toss the Jersey Royal potatoes and beetroot wedges with 2 tablespoons of olive oil, balsamic vinegar, minced garlic, chopped rosemary, salt, and pepper.

Spread the potatoes and beetroot evenly on a large baking tray. Roast for 30-35 minutes, or until the potatoes are tender and slightly golden and the beetroot is tender and slightly caramelized. Turn them halfway through cooking.

While the vegetables are roasting, prepare the herby crème fraîche. In a small bowl, combine the crème fraîche, chopped parsley, chopped dill, lemon juice, salt, and pepper. Mix well and set aside.

Once the potatoes and beetroot are roasted, remove from the oven and let them cool slightly.

In a large bowl, combine the roasted potatoes and beetroot. Add the arugula (if using). Gently mix in half of the herby crème fraîche dressing.

Serve the salad warm or at room temperature, drizzled with the remaining herby crème fraîche dressing. Sprinkle with chopped walnuts if desired.