Name: Beetroot and walnut salad
Yield: 4
Ingredients: 1 bunch beetroot, boiled and quartered (about 5); 2 bunches baby golden beetroot, boiled and halved (about 24); 100 gm walnuts, coarsely chopped; 60 ml walnut oil (¾ cup); 2 tbsp olive oil; 2 tbsp red wine vinegar; 2 golden shallots, finely sliced; 1 tbsp lemon juice; To serve: crusty bread and chèvre

Ingredients

1 bunch beetroot, boiled and quartered (about 5)

2 bunches baby golden beetroot, boiled and halved (about 24)

100 gm walnuts, coarsely chopped

60 ml walnut oil (¾ cup)

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

Main

1.Arrange all beetroot on a platter, scatter with walnuts and season to taste with sea salt and freshly ground black pepper.

2.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.