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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


  • 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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