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Lulu Grimes

Roasted Beet Salad

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

Ingredients

  • 2 tablespoons red wine vinegar
  • 80 ml (2½ fl oz/⅓

Method

  1. Preheat the oven to 200°C (400°F/Gas 6). In a small bowl, whisk together the vinegar, walnut oil, garlic and mustard. Season well and set aside.
  2. Scrub the beetroot, then put in a roasting tin with the shallots, garlic and vegetable oil

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