- 2 tablespoons red wine vinegar
- 80 ml (2½ fl oz/⅓
- 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.
- Scrub the beetroot, then put in a roasting tin with the shallots, garlic and vegetable oil