Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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 |
SAUCE
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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