Beetroot with lemon-fennel seed vinaigrette and walnuts

Your family will fall in love with Curtis Stones tasty beetroot with lemon-fennel seed vinaigrette and walnuts.

Recipe «Beetroot with lemon-fennel seed vinaigrette and walnuts» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:30 minutes. To make this dish at home by prescription from the author Gomer would need: 1.25 kg fresh beetroot , 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 , 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.

Ingredients:

• 1.25 kg fresh beetroot , 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 
• 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 

Instructions

1. Preheat oven to 180C or 160C fan-forced.
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.
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.
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.