Beetroot and walnut salad

AT A GLANCE

  • Serves 4 people

  • 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.

Topics:

FAST, DRINK SUGGESTION, SALAD, VEGETARIAN, BEETROOT, WALNUTS, AUTUMN, MODERN AUSTRALIAN, SHALLOTS, ENTREE

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

LOIRE VALLEY RED CHINON OR OTHER LEAFY, LIGHT CABERNET FRANC.

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