Baked beetroot and beet greens with fresh curd cheese

Beetroot leaves, along with the green tops of all the other members of the turnip family, make an excellent vegetable. Here the beet greens are treated as a separate vegetable and sharpened with lemon juice, a pleasant contrast to the sweetness of the roots. Use Home-made Curd Cheese, or replace it with sheep or goats’ milk yoghurt dripped through a cloth overnight.