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Beetroot and walnut salad

You'll need

  • 1 bunch (about 5)
  • beetroot, boiled and quartered
  • 2 bunches (about 24)
  • baby golden beetroot, boiled and halved
  • 100 gm
  • walnuts, coarsely chopped
  • 60 ml (¾ cup)
  • walnut oil
  • 2 tbsp
  • olive oil
  • 2 tbsp
  • red wine vinegar
  • 2
  • golden shallots, finely sliced
  • 1 tbsp
  • lemon juice
  • To serve:
  • crusty bread and chèvre

Method

  • 01
  • Arrange all beetroot on a platter, scatter with walnuts and season to taste with sea salt and freshly ground black pepper.
  • 02
  • Combine oils, vinegar and shallot in a small saucepan over medium heat and cook for 3-4 minutes or until shallot is tender, then remove from heat and add lemon juice and season to taste. Spoon dressing over beetroot and serve with crusty bread and chèvre.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Loire Valley red chinon or other leafy, light cabernet franc.

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