3 large beetroot
3 tablespoons white wine vinegar
1 teaspoon hot English mustard
1 garlic clove, crushed
1 teaspoon honey
Large pinch of sea salt flakes and freshly ground black pepper
1/4 cup canola oil
75g walnut pieces
Handful fresh Italian parsley roughly chopped
1 each; large gold and red orange kumara, pealed.

* Cover the beetroot in water and bring to the boil. Turn down the heat and simmer for 45 minutes until the beets are soft right through when pieced with a knife.
*Coolthe beets under running cold water. Peal off the skins while the beets are under the running water. Set aside.
*Place the vinegar, mustard, garlic, honey, salt and pepper in a large mixing bowl. Keep whisking while the oil is very slowly drizzled into the boel.
*Grate the beetroot and add it to the dressing with the walnuts and parsley. Stir to combine.
*Grate the kumara over the beetroot mixture. Partially mix in the kumara so that it takes on a ”marbled” look. Spoon the salad into a bowl and serve immediately.
Serves 6.
Tip.
New season red kumara is extra sweet and yummy served grated in salads.

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