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 vinaigrette into a bottle and add the 2 garlic cloves. Refrigerate the beetroot vinaigrette until ready to use. Shake well to re-emulsify the vinaigrette before using and discard the garlic cloves.
© 2005 Liam Tomlin. All rights reserved.