Ingredients (serves 6)
- 300g French beans, ends trimmed
- 3 large beetroot, cooked, peeled, sliced into 1cm-thick rounds
- 1/4 cup (60ml) olive oil
- 2 tbs walnut oil (or extra virgin olive oil)
- 2 tbs balsamic vinegar
- 1/2 cup walnut pieces, lightly toasted
Method
Blanch beans in a saucepan of boiling salted water for 1 minute, then drain and refresh. Toss together with beetroot and place on serving plates. Combine oils and vinegar with salt and pepper. Drizzle over salad and sprinkle with toasted walnuts.