Roasted Beetroot, Leek & Walnut Salad with Tamarind Dressing & Pomegranate

Adapted (slightly) from recipe by Yotam Ottolenghi & Sami Tamimi

from Jerusalem, A Cookbook

Serves 3-4 as a side, or 2 as a light meal


3x medium beetroot

1x large leek

small handful fresh coriander leaves, roughly chopped

large handful rocket leaves (arugula)

seeds from half a pomegranate

generous handful of toasted walnuts, roughly chopped


Dressing:

2x garlic cloves, minced

3 tablespoons extra virgin olive oil

1-1/2 tablespoons apple cider vinegar

2 tablespoons tamarind concentrate

flaky sea salt

freshly ground black pepper


Preheat oven to 220 degrees C (425 degrees F).


Wrap each of the beetroot in tin foil and bake in the preheated oven until tender - about 60 minutes.  Remove from the oven, unwrap foil and leave to cool.  Peel, cut into wedges, and set aside in a medium sized bowl.


Wash leek and cut into pieces about 6cm (2-1/2 in) long.  Put into a small saucepan, cover with water and a generous pinch of sea salt, and bring to the boil.  Reduce heat and simmer until just tender, but not falling apart - about 10 minutes.  Remove from heat, drain and refresh under cold water.  Once cooled, cut each piece into 2 or 3 smaller pieces, and set aside in a small bowl.


To make the dressing, whisk all ingredients together until well combined, and set aside for 10 minutes for the flavours to fully develop.  Taste and adjust seasoning to your liking.


Pour dressing over the beetroot and leeks in their separate bowls and toss until vegetables are well covered with the dressing (you want to keep them in the separate bowls until after they have been dressed so that the beetroot doesn't stain the leeks).


To assemble the salad, arrange half of the beetroot on a serving platter.  Top with some of the rocket, a sprinkling of the coriander and walnuts and all of the leeks.  Arrange the remaining beetroot over the top.  Sprinkle over the remaining rocket, coriander and walnuts, and finish with the pomegranate seeds.

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