| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Jenny, Bristow’s, Country, Kit |
4 |
servings |
INGREDIENTS
| 8 |
|
Beetroot; fresh and |
|
|
; unskinned, up to 10 |
| 140 |
ml |
Water; up to 280 |
| 4 |
|
Dsp walnut oil |
| 2 |
|
Dsp balsamic vinegar |
| 1 |
|
30 grams who walnuts; shelled |
|
|
Salt and pepper |
INSTRUCTIONS
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 1/4-1/2 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 http://www.cfn.co.uk/
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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