Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 8 Beetroot; fresh and
- ; unskinned, up to 10
- 140 ml Water; up to 280
SAUCE
Preparation
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.
