Name: Beetroot with watercress and walnuts
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 1 bunch (1.5kg) medium beetroot; 1/2 cup (125ml) water; 1/2 bunch watercress, trimmed; 1/2 cup (50g) lightly toasted walnuts, chopped coarsely; 2 tablespoon extra virgin olive oil; 1 teaspoon red wine vinegar; salt and freshly ground black pepper

Beetroot with watercress and walnuts

Serves 4

Prep

20M

Cook

Total

1H 20M

Ingredients

1 bunch (1.5kg) medium beetroot

1/2 cup (125ml) water

1/2 bunch watercress, trimmed

1/2 cup (50g) lightly toasted walnuts, chopped coarsely

2 tablespoon extra virgin olive oil

1 teaspoon red wine vinegar

salt and freshly ground black pepper

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Wash beetroots, trim stems. Place beetroots in a baking dish; add water. Cover dish tightly with foil; roast for about 1 hour or until tender.

3.Rub skins off beetroots; cut into halves. Put half the watercress onto a plate. Top with beetroot, remaining watercress and walnuts. Drizzle with combined oil and vinegar. Season with salt and freshly ground black pepper.