This is is one of those recipes that you can make the day before and just add the roasted walnuts on the day, the flavours will develop and make it even more delicious. I “borrowed” this recipe from Curtis Stone at taste.com.au accompany Mum’s Beef Pot Roast.
Beetroot is in Season during…
Autumn (March, April, May)
Winter (June, July, August)
Thyme is in Season during…
Summer (December, January, February)
Autumn (March only)
Beetroot with Lemon-Fennel Seed Vinaigrette and Walnuts
October 5, 2016
: 8
: 15 min
: 1 hr 30 min
: 1 hr 45 min
: Medium
Ingredients
- For the dressing...
- 1.25 kg fresh beetroot (about 6-7 medium), scrubbed
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 6 large sprigs fresh thyme
- 1 1/2 cups walnuts, toasted, roughly chopped
- For the dressing...
- 1 medium-large shallot, finely chopped
- 2 tsp wholegrain mustard
- 2 tsp fennel seeds, ground
- 2 tsp fine lemon zest
- 1/3 cup fresh lemon juice
- 2 tbsp red wine vinegar
- 1/4 cup extra virgin olive oil
Directions
- Step 1 Preheat oven to 180C or 160C fan.
- Step 2 Place beetroot in a 2.8-3 litre rectangular baking dish and pour in enough water (about 4 cups) to come 1/3 of the way up the side of the beetroots. Add the oil, vinegar, and thyme and season with salt and freshly ground black pepper. Cover with foil and bake for about 1 hr 30 mins, or until a knife inserts easily into the beetroots. Remove from the oven and set aside until the beetroots have cooled just enough to handle. Peel the warm beetroots and cut them into 2-3cm wedges.
- Step 3 Meanwhile, to make the vinaigrette, in a medium bowl, whisk shallot, mustard, fennel seeds, zest, juice and vinegar to blend. Whisk in the oil. Season to taste with salt and pepper.
- Step 4 In a large bowl, toss the warm beetroots and walnuts with the vinaigrette to coat. Season to taste with salt. Serve warm or at room temperature.
