Beetroot With Lemon-Fennel Seed Vinaigrette And Walnuts Recipe

Ingredients For Beetroot With Lemon-Fennel Seed Vinaigrette And Walnuts Recipe

• 1.25 kilogram Fresh beetroot, scrubbed
• 0.5 cup Olive oil
• 0.5 cup Red wine vinegar
• 6 sprig Large fresh thyme
• 1.5 cup Walnuts, toasted, roughly chopped
• 1 Medium-large shallot, finely chopped
• 2 teaspoon Wholegrain mustard
• 2 teaspoon Fennel seeds, ground
• 2 teaspoon Fine lemon zest
• 0.33000000000000007 cup Fresh lemon juice
• 2 tablespoon Red wine vinegar