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60ml white wine vinegar
60ml balsamic vinegar
120ml walnut oil
4 small/medium beetroots, peeled & cubed
fennel bulb, thinly sliced
1 gala apple, cut into matchsticks
30g chopped, unsalted, toasted walnuts
30g crumbled Blue cheese
Salt and freshly ground black pepper
TO TOAST THE WALNUTS:
Add to a small sauté pan over medium-low heat
Stir or toss occasionally until slightly coloured and fragrant
Remove from heat and allow to cool
TO ROAST THE BEETROOT:
Preheat oven to 180°C
Wash beetroot; then, while still wet, put into a baking dish lined with a large piece of foil
Toss beetroot with a generous pinch of salt and 60ml of the walnut oil
Fold foil to seal completely shut. Roast beets until soft (pierce through foil to check cooked through), approximately 45-50 minutes
Chill in the fridge until cold
TO MAKE THE BALSAMIC REDUCTION:
In a small saucepan, add balsamic vinegar and set over medium-low heat.
Allow the vinegar to heat and evaporate until thick and syrupy.
Remove from heat and allow to cooL.
TO ASSEMBLE THE SALAD:
In a large salad bowl, add white wine vinegar, remaining 60ml walnut oil, cold beetroot, toasted walnuts, fennel, apple, and salt and pepper to taste. Toss well. Crumble blue cheese on top, and drizzle with balsamic vinegar reduction.
Serve and enjoy!
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