Scrub the beetroot clean and trim off the roots and leaves. The leaves can be reserved and used like spinach.
Put the beetroot in a pan of salted cold water and bring to the boil. Cook over a moderate heat for 20-30 minutes until tender, then drain. Leave to cool, then peel off the skins.
While the beetroot is cooking make the dressing. Put the shallots and herbs into a mixing bowl. Add the vinegar then whisk in the two nut oils. Season to taste then toss over the warm peeled beetroot. Serve warm or cold.