- 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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.
• 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