This delicious salad is inspired by Georgian cuisine. The beetroots and leeks can be cooked well ahead of time, even a day in advance. I have kept the two elements of the salad separate until serving so the beetroot doesn't colour the leek red.
Ingredients for 4 :
4 medium beetroots
4 small leeks, cut into 10cm segments
20g fresh coriander, roughly chopped
25g fresh rocket
Optional : 30g pomegrante seeds
Dressing :
100g walnuts, coarsely chopped
3 garlic cloves, finely chopped
50ml apple vinegar
2 tbsp walnut oil
2tbsp macademia oil
Salt and pepper to taste.
Optional : 1/4tps chilli flakes
2 tbsp tamarind water
Method
Preheat the oven to 220/200 fan/Gaz Mark 7
Wrap the beetroots individually in tin foil and roast them in the oven for 60-80 minutes, depending on their size. Check, if cooked, you should be able to stick a small knife through to the centre easily. Remove from the oven and set aside to cool.
Peel the beets, halve them and cut each half into wedges, set aside.
Place the leeks in a medium pan with salted water, bring to the boil and simmer for 10 minutes, until just cooked. It is important to simmer them gently and not to overcook them so they don't fall apart. Drain and refresh under cold water, then, with a sharp knife, cut each segment into 2 smaller pieces and pat dry.
Set aside, separately from the beetroots.
While the vegetables are cooking mix all the ingredients and set aside for at least 10 minutes for all the flavours to come together.
Divide the walnut dressing and the fresh coriander equally between the beets and the leeks and toss gently.
Add salt and pepper if needed.
When ready to serve, spread most of the beetroots on a serving platter, top some rocket, then most of the leeks, then the remaining beetroots and finish with more leek and Rocket. Sprinkle over the pomegranate seeds, if using then serve.
Ingredients for 4 :
4 medium beetroots
4 small leeks, cut into 10cm segments
20g fresh coriander, roughly chopped
25g fresh rocket
Optional : 30g pomegrante seeds
Dressing :
100g walnuts, coarsely chopped
3 garlic cloves, finely chopped
50ml apple vinegar
2 tbsp walnut oil
2tbsp macademia oil
Salt and pepper to taste.
Optional : 1/4tps chilli flakes
2 tbsp tamarind water
Method
Preheat the oven to 220/200 fan/Gaz Mark 7
Wrap the beetroots individually in tin foil and roast them in the oven for 60-80 minutes, depending on their size. Check, if cooked, you should be able to stick a small knife through to the centre easily. Remove from the oven and set aside to cool.
Peel the beets, halve them and cut each half into wedges, set aside.
Place the leeks in a medium pan with salted water, bring to the boil and simmer for 10 minutes, until just cooked. It is important to simmer them gently and not to overcook them so they don't fall apart. Drain and refresh under cold water, then, with a sharp knife, cut each segment into 2 smaller pieces and pat dry.
Set aside, separately from the beetroots.
While the vegetables are cooking mix all the ingredients and set aside for at least 10 minutes for all the flavours to come together.
Divide the walnut dressing and the fresh coriander equally between the beets and the leeks and toss gently.
Add salt and pepper if needed.
When ready to serve, spread most of the beetroots on a serving platter, top some rocket, then most of the leeks, then the remaining beetroots and finish with more leek and Rocket. Sprinkle over the pomegranate seeds, if using then serve.
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