Beetroot Vinaigrette

• 1 Small cooked beetroot
• 20g Dijon mustard
• 25g

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