Yield: 4 servings
|8||Beetroot; fresh and|
|; unskinned, up to 10|
|140 millilitres||Water; up to 280|
|4||Dsp walnut oil|
|2||Dsp balsamic vinegar|
|1||30 grams who walnuts; shelled|
|Salt and pepper|
Wash the beetroot well but do not scrub or tear the skin. the best way I find to cook them is in a roasting tin with ¼-½ pint water, cover with foil and cook until tender, approximately 11/2 hours at gas mark 3/160C/325F.
When cooked, cut off the beetroot tops and bottoms, peel and dice into large chunks.
To finish, heat the walnut oil, toss in the diced beetroot, add the balsamic vinegar, a few whole walnuts and heat through. Season with salt and pepper and serve either hot or cold.
Carlton Food Network
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