Please allow for an additional 1 hour to cook the beetroot.
Heat a heavy based frying pan over high heat.
Season then sauté the pigeon breasts in the fat for a minute or
two each side, remove from the heat to rest then add the beetroot
to the same pan and sauté until lightly caramelised, add the
chestnuts, toss together then scatter over two warmed serving
Whisk together the vinegar, shallot and walnut oil, season to
taste then drizzle over the beetroot.
Carve the pigeon into thin slices and divide between the
Top with peppery salad or cress and serve straight away.