Nose To Tail is not about blood and guts. It is a way of being in the world, a celebration of life’s rich tapestry of leaves, muscles, stalks and tubers. A commitment to using every bit of these bountiful joys, and to making every bit delicious. It is about respect and about depth of flavour.   Here is a blood-red, nose-to-tail dish with depth - yet not a trace of meat. Beetroot, Ricotta and Walnut, in which beetroot leaves, stalks and roots are given equal weight in the glorious tangle.