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  • 1.

    Place all the ingredients except the walnuts inside a large piece of

  • 2.

    Doubled over foil, wrap up and place in an oven on 160 degrees Celsius for

  • 3.

    40 minutes or until soft.

  • 4.

    When soft open up the foil, take out the garlic and stir it through your

  • 5.


  • 6.

    Spoon some mayonnaise onto the center of your plate and place the

  • 7.

    Beetroots on top.

  • 8.

    Sprinkle over some walnuts.

  • 9.

    Great with some goats cheese as well.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Pinot Gris are the best wines to pair with Roasted beetroot, walnut and rosemary salad.


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