• p30


    150g of baby beetroot, raw

    1/2 bunch of flat-leaf parsley

    1/2 red onion, finely sliced

    1/2 garlic clove, finely chopped

    1 1/2 tbsp of balsamic vinegar

    1 1/2 tbsp of extra virgin olive oil

    1 1/2 tbsp of walnut oil




    Preheat the oven to 180°C/gas mark 4

    Wrap the beetroot in some tin foil and bake until tender - this should take approximately 30 minutes

    Peel and quarter the beetroots and add to a mixing bowl. Mix in the garlic, onions and parsley and dress with the walnut oil, olive oil, balsamic and seasoning. Serve immediately