Salted Kiss - Le Baiser salé
  • About
  • Recipes Blog
  • Entree, Salads, Sides
    • Quiche,Salted tarts
    • Hors d'Oeuvres and Entrees
    • Soupes
    • Salads
  • main ingredient
    • Eggs
    • Pasta & Rice
    • Vegetables
    • The Sea
    • Feathers >
      • Mustard and Thyme Chicken Maryland
      • EMU
      • Rabbit
      • Cordon Bleu
      • Roasted Chicken
      • Poulet a la Provencale
      • Duck a l'orange
      • Dinde au Whisky à la Jean-Francois
    • Blue White Red Meat >
      • Osso Buco Gremolata
      • Crocodile
      • Kangaroo
      • Stuffed Cabbage Veal&Porc
      • Beef >
        • Meatballs chez Jill
        • Boeuf Bourguignon "the famous"
      • Porc >
        • Ribs
        • Sausages and Lentils
        • Potatoes married to Bacon
      • Lamb and Mutton >
        • Tajine
        • Dominique's Lamb Curry
        • Spiced Lamb Shanks
  • Desserts
  • Sauces, dips and more
    • Tapenade
    • Sauces & Vinaigrette >
      • White butter sauce - Beurre Blanc
      • Bechamels and basic sauces
      • White sauce
      • Roux
      • Mayonnaise
      • Pistou
      • Vinaigrette
    • Spices and Herbs >
      • Bouquet Garni
      • Baharat Spices blend
    • Technics >
      • Vol au Vent & Bouchee a la Reine cases
      • Whole fish
  • Contact

Beetroots,Leek and Walnuts salad

30/5/2021

0 Comments

 
Picture
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.


0 Comments



Leave a Reply.

    Picture

    Author

    I wish to share with you my  cuisine. For me cooking is cultivating an art as delicate 
    as it is succulent.
    It gives  l'amour de la vie, heals and softens the abrupt edges of life. 
    I love comments and feedback, and please, don't hesitate to share as well your best recipes with us, write them in Contact and it will be posted 

      

    Archives

    May 2021
    June 2020
    April 2020
    December 2019
    July 2019
    June 2019
    February 2019
    January 2019
    December 2018
    October 2018
    September 2018
    June 2018
    September 2017
    March 2017
    February 2016
    January 2016
    December 2015
    November 2015
    August 2015
    April 2015
    September 2014
    June 2014
    November 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    February 2013
    December 2012
    November 2012
    October 2012
    August 2012

    Categories

    All
    Beef
    Feather
    Lamb
    Pasta&Rice
    Pate&salted Cakes
    Quiche
    Salads
    Sauce
    Sea
    Soup
    Sugar&Chocolat
    Vegetable

    RSS Feed