Your family will fall in love with Curtis Stones tasty beetroot with lemon-fennel seed vinaigrette and walnuts.
- Preheat oven to 180C or 160C fan-forced.
- 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.
- 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.
- 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.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set