300g French beans, ends trimmed
3 large beetroot, cooked, peeled, sliced into 1cm-thick rounds
1/4 cup (60ml) olive oil
2 tablespoons walnut oil*
2 tablespoons balsamic vinegar
1/2 cup walnut pieces, lightly toasted
Step 1Blanch beans in a saucepan of boiling salted water for 1 minute, then drain and refresh. Toss together with beetroot and place on serving plates with fish. Combine oils and vinegar with salt and pepper. Drizzle over salad and sprinkle with toasted walnuts.
All nutrition values are per serve
* From gourmet food stores. Use extra virgin olive oil if unavailable.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au