beetroot with walnut vinaigrette
Preparation Time: 5 minutes
Cooking Time: 50 minutes
Serves: 2
Ingredients
300g beetroot, trimmed
1 tbsp sherry vinegar
1–2 tsp balsamic vinegar
¼ tsp salt
1 tbsp walnut oil
3-4 tbsp olive oil
chopped parsley
pepper
Instructions
1. Preheat an oven to 400°F. Place the beets in a baking dish with ½ cm of water, cover and bake until they are tender. This will take about 45 minutes depending on size.
2. Use a knife to skin the beetroots, trim the ends and slice into thick batons or wedges.
3. To make the vinaigrette mix the remaining ingredients together in a small bowl. Dress the beets whilst still warm - a great autumnal dish.
