Recipe - Roasted Balsamic Beetroot

8 Beetroot; fresh and
; unskinned, up to 10
140 ml Water; up to 280

SAUCE
4 Dsp walnut oil
2 Dsp balsamic vinegar
1 30 grams who walnuts;
shelled
Salt and pepper

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 1/4One half pint water, cover with
foil and cook until tender, approximately 1One half 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 minced 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 breadbakers.v097.n, converted by MM_Buster v2.0l.