This beetroot salad is from Sybil Kapoor. It goes well with cold roast ham and hot new potatoes.
Scrub the beetroot clean and trim off the roots and leaves. The leaves can be reserved and used like spinach.
Put the beetroot in a pan of salted cold water and bring to the boil. Cook over a moderate heat for 20-30 minutes until tender, then drain. Leave to cool, then peel off the skins.
While the beetroot is cooking make the dressing. Put the shallots and herbs into a mixing bowl. Add the vinegar then whisk in the two nut oils. Season to taste then toss over the warm peeled beetroot. Serve warm or cold.