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

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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.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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