1) Scrub the beetroot clean and trim off the roots and
leaves (the leaves can be used like spinach if wished).
Put in a pan of salted cold water and bring to the boil.
Cook over a moderate heat for 20 - 30 mins until tender.
Drain. When cool enough to handle peel off the skins.
2) While the beetroot are cooking make the vinegarette.
Place the shalllot and herbs in a mixing bowl. Add the
vinegar then whisk in the 2 nut oils. Season to taste
and toss over the warm peeled beetroot.
3) Serve warm or cold. This goes well with cold roast ham
and new potatoes.
