Steamed beetroot with creamy walnut sauce

Steamed beetroot

• 700 g water
• 900 g raw baby beetroots, peeled and cut into quarters or eighths
• 4 garlic cloves, crushed
• 2 sprigs fresh thyme, leaves only
• 20 fresh curry leaves, plus extra to serve
• 1 tbsp extra virgin olive oil, plus extra for drizzling
• sea salt, to taste
• ground black pepper, to taste
• 1 tbsp sherry vinegar

Walnut sauce

• 80 g walnuts
• 150 g brown onion, cut into halves
• 2 tbsp extra virgin olive oil
• 125 g plant-based milk of choice
• 20 - 30 g sherry vinegar
• ¼ tsp pure maple syrup
• salt, to taste
• ground black pepper, to taste
• pine nuts, roasted, to serve (optional)