Pic of Beetroot with walnut vinaigrette

Beetroot with walnut vinaigrette

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Beetroot with walnut vinaigrette

Starter Serves 4 55 min
The sweetness and intensity of this purple hued dish pairs well with dense-fleshed meats like game, pork or ham. Tossed with salad leaves, toasted walnuts and creamy goat's cheese this makes a healthy vegetarian salad.


  • 300g beetroot, trimmed
  • 1 tbsp sherry vinegar
  • 1-2 tsp balsamic vinegar
  • ¼ tsp salt
  • 1 tbsp walnut oil
  • 3-4 tbsp olive oil
  • parsley, chopped
  • salt and pepper


Prep time: 10 min
Cooking time: 45 min
  • Step 1

    Preheat oven to 200°C/Gas 6. Place the beets in a baking dish with ½ cm of water, cover and bake until they are tender, about 45 minutes depending on size.
  • Step 2

    Use a knife to skin the beetroots, trim the ends and slice into thick batons or wedges.
  • Step 3

    To make the vinaigrette mix the remaining ingredients together in a small bowl. Dress the beets whilst still warm.

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