Bring 35.27 fl. oz. of water, white wine vinegar and sugar to a boil, let the sugar dissolve. Add the cinnamon sticks, coriander seeds and star anise to the broth. Boil the beets in the broth for about 1 hour until soft, for large tubers it can be longer.
Now fry the walnuts in a pan over medium heat. Mix the olive oil, honey, mustard, red wine vinegar and season with pepper and salt.
When the beets are ready, remove them from the broth, let them cool and peel. Serve warm with walnuts, honey dressing and crumbled feta.
It can be stored in the fridge for a couple of days.
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