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500 ml
Easy
By Liam Tomlin
Published 2005
Peel the beetroot and cut into small pieces. Blend to a puree. Pass the beetroot puree through a fine sieve over a bowl. Press down to extract as much juice and flavour as possible. Place the Dijon and English mustards in a bowl. Whisk in the champagne, sherry vinegars and the beetroot juice. Whisk in the walnut and grape seed oils. Season to taste with salt and freshly ground pepper. Pour the