Spicy beetroot and walnut salad

Ingredients

• 4 large beetroots and 8 small beetroots
• 60 ml (¼ cup) red wine vinegar
• 2 oranges, zested, juiced
• 2 tbsp walnut oil (see Note)
• 60 ml (¼ cup) olive oil
• 2 garlic cloves, crushed
• 50 g (½ cup) walnuts, roasted, chopped, plus extra, to serve
• 1 tsp chilli flakes

Instructions

Place large beetroots in a very large saucepan and cover with cold water. Place over medium heat and cook for 30 minutes, then add small beetroots and cook for a further 30 minutes or until tender, adding more water if necessary. Drain and cool slightly. Wearing latex gloves, peel beetroot and cut large ones into wedges.

To make dressing, whisk together vinegar, orange juice, walnut oil, olive oil and garlic until combined. Stir in orange zest, walnuts and chilli flakes, and season with salt and pepper. Add to beetroot and toss to combine. Scatter salad with extra walnuts, to serve.

Note

• Walnut oil is available from delis and health and specialist food shops.

As seen in Feast Magazine, Issue 16, pg74.   Photography by John Laurie & Brett Stevens