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Beetroot with lemon-fennel seed vinaigrette and walnuts
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Try Curtis Stone's irresistible beet salad with zesty lemon-fennel vinaigrette and crunchy walnuts!
Ingredients:
  • 1.25 kg fresh beetroot (about 6-7 medium), scrubbed
  • 113.75 gm olive oil
  • 125.00 ml red wine vinegar
  • 6 large sprigs fresh thyme
  • 172.50 gm walnuts, toasted, roughly chopped
  • 1 medium-large shallot, finely chopped
  • 11.80 gm wholegrain mustard
  • 2 tsp fennel seeds, ground
  • 2 tsp fine lemon zest
  • 86.63 gm fresh lemon juice
  • 40.00 ml red wine vinegar
  • 56.88 gm extra virgin olive oil
Instructions:
  • Preheat your oven to 180C (160C fan-forced).
  • In a 2.8-3 litre rectangular baking dish, arrange the beetroot and pour in enough water (about 4 cups) to reach 1/3 of the way up the beetroots. Drizzle with oil, vinegar, and thyme, then season with salt and freshly ground black pepper. Cover with foil and bake for approximately 1 hour and 30 minutes, or until the beetroots are easily pierced with a knife. Allow the beetroots to cool slightly, then peel and cut into 2-3cm wedges.
  • Prepare the vinaigrette by whisking shallot, mustard, fennel seeds, zest, juice, vinegar, and oil in a medium bowl until well combined. Season with salt and pepper to taste.
  • Combine the warm beetroots and walnuts in a large bowl, drizzle with vinaigrette, and toss gently to ensure everything is coated. Season with salt to taste before serving warm or at room temperature.

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