Warm Beetroot, Bean & Walnut salad

[Guest guest]

Warm Beetroot, Bean & Walnut salad

 

 

300 g (10 1/2 oz) French beans, ends trimmed

3 large beetroot, cooked, peeled, sliced into 1 cm (3/8 " ) thick rounds

1/4 cup olive oil

8 tsp walnut oil (-OR- extra virgin olive oil)

8 tsp balsamic vinegar

salt and pepper, to taste

1/2 cup walnut pieces, lightly toasted

 

 

1. Blanch beans in a saucepan of boiling salted water for 1 minute,

then drain and refresh.

 

2. Toss together with beetroot and place on serving plates.

 

3. Combine oils and vinegar with salt and pepper. Drizzle over salad

and sprinkle with toasted walnuts.

 

 

Serves 6.