Beetroot with Walnut Vinaigrette (4)

This is from one of my favourite vegetarian sources ” The Greens Cook Book” by Deborah Madison and Edward Espe Brown.

Beetroot with Walnut Vinaigrette (4)
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    Beetroot with Walnut Vinaigrette (4)
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      Ingredients
      Servings:
      Instructions
      1. Preheat oven to 200 C, 180 Fan. Put the beets into a baking dish with a 1/4 inch water. Cover and bake until tender but still offering a little resistance when pierced with a knife. This should take between 25 and 45 minutes. Cool, then peel and quarter.
      2. Prepare the vinaigrette while the beets are cooking. Combine the vinegars and salt then add the oil.
      3. Dress the beets with the vinaigrette and parsley while still warm. Season with pepper and add more vinegar to taste.
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