Beetroot fritters with horseradish cream and spinach and walnut salad

1. Grate the beetroots (wear rubber gloves if possible). Squeeze out as much liquid as you can, then put on a plate lined with 2 layers of kitchen paper. Set aside.

2. Cook the beans in simmering water for 2-3 minutes, until tender. Drain and refresh in cold water. Pinch out of their skins, if liked; set aside. Mix together the yogurt and horseradish; season. Whisk together the extra virgin olive oil and vinegar into an emulsion; season. Set both aside.

3. Put the salad onion, cumin, dill and beetroot in a bowl. Sprinkle over the flour, season, mix well, then stir in the eggs. Heat the olive oil in a large frying pan and dollop 6 spoonfuls of the mixture into the pan (cook in batches, if needed). Fry for 2-3 minutes on each side; drain on kitchen paper. Put the spinach, beans and nuts in a bowl and toss through the dressing. Divide the fritters and salad between 2 plates, scatter with dill and serve with the horseradish cream.