AT A GLANCE
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
||Arrange all beetroot on a platter, scatter with walnuts and season to taste with sea salt and freshly ground black pepper.
||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.
FAST, DRINK SUGGESTION, SALAD, VEGETARIAN, BEETROOT, WALNUTS, AUTUMN, MODERN AUSTRALIAN, SHALLOTS, ENTREE
LOIRE VALLEY RED CHINON OR OTHER LEAFY, LIGHT CABERNET FRANC.