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How to make Beetroot with lemon fennel seed vinaigrette and walnuts

Yield = 8
Prep time: 0:15
Cook time: 1:30
Total time: 1:45

Ingredients

  • 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
  • 1 medium-large shallot, finely chopped
  • 2 teaspoons wholegrain mustard
  • 2 teaspoons fennel seeds, ground
  • 2 teaspoons fine lemon zest
  • 1/3 cup fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil

Method

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