06 July 2013

Spicy Beetroot, Leek and Walnut Salad from Ottolenghi’s Jerusalem - IHCC





I can’t believe we are half way through 6 months of cooking Ottolenghi, we’ve done greens & yellow & this week we have moved on to painting the town red with Ottolenghi over at IHCC.  Kind of appropriate as I spent last weekend painting Wellington red & this week painting Auckland red with a cooking class celebrating African flavours at Cook the Books, rocking it out the Manic Street Preachers, a little Wacky White Wine tasting at Soul & a wonderful Balinese feast at Supper Club! 




Blue sky in Wellington.

What a wonderful weekend in Wellington, food, fun, cocktails, Warhol, shopping & friend filled. Good times & more on them soon once I have actually recovered from all the painting of the town red.  Suffice to say a little healthy living in order post a wonderful weekend & week full of delicious indulgences.

Do beets count as red or would you call them more magenta or cerise?  Well for this week I am going with red as this little salad caught my eye. That & beets appearing in the veggie box. It looked pretty as a picture & another new flavour combination to try.





Spicy Beetroot, Leek and Walnut Salad from Ottolenghi’s Jerusalem - IHCC

I made just a couple of changes, well not really changes but I didn’t have tamarind water or walnut oil so I just left them out.

Ingredients

4 medium beetroot
4 medium leeks, cut into 10cm/ 4 inch segments
15g coriander, coarsely chopped
25g rocket
50g pomegranate seeds (optional)
100g walnuts, coarsely chopped
4 cloves garlic, finely chopped
1/2 teaspoon chilli flakes
60ml cup cider vinegar
2 tbsp tamarind water
1/2 tsp walnut oil
2 1/2 tbsp groundnut oil
1 tsp salt




Directions 

Pre heat oven to 220C /425F

Wrap the beets individually in tin foil and roast them in the oven for 60-90 minutes, depending on their size. Once cooked, you should be able to stick a small knife through to the center easily. Remove from the oven and set aside to cool. Once cool enough to handle, peel the beets & cut them in to wedges. Put in a medium bowl and set aside.

Place the leeks in a medium pan with salted water, bring to a boil & simmer for 10 minutes, until just cooked.  Cook them gently & don’t over cook them otherwise they will fall apart. Drain & refresh under cold water, then cut each segment into 3 smaller pieces & pat dry. Transfer to a bowl, separate from the beetroot & set aside.



While the vegetables are cooking, mix together all the dressing ingredients together & leave for at least 10 minutes to allow all the flavors to come together.

Divide the walnut dressing & the coriander equally between the beets & the leeks & toss gently together. Taste both & season with a little more salt if need be. 

To assemble the salad, place most of the beetroot on a serving platter, top with some rocket, then most of the leeks, then the remaining beetroot, & finish with more leeks & rocket. Sprinkle over the pomegranate seeds, if using, and serve immediately.



This is a tasty little salad.  Sweet, earthy beetroot, the walnuts nutty & a little creamy, the leeks mildly onion like & just a whisper of heat from the chilli.



If you like this you might like these....
Chicken, Saffron & Herb Salad
Fresh Figs with Manchego & Honey

Enjoy!

20 comments:

  1. Anything by Ottolenghi works for me. The beet salad looks scrumptious!

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    1. Thanks El, I just never seem to tire of Ottolenghi....always something new & delicious to try!

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  2. My goodness, you've really been painting the town red! Sounds like you've had a wonderful time.

    I've made this salad a couple of times now, it's perfect for this time of year, and with more beets and leeks in my fridge this week I think it's destined for a repeat performance.

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    1. Oh yes Sue there has been a fair bit of painting the town red! It's a great little salad isn't?

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  3. What a yummy salad, love it, and the photos too, the ones of Wellington, and the red beets in particular!. +1 :-)

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    1. Thank you Alessandra :) I just love all the colors :)

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  4. Beautiful salad! The combination of ingredients sounds delicious, perfect for cooler weather.

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    1. Thanks Zosia, it is another Ottolenghi winner :)

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  5. Wow...I didn't realize we were halfway w/ Ottolenghi!
    Your salad is beautiful. Your description at the end of your post makes me want to try it.

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    1. Thanks Michelle, you should definitely try this one. I know half way already! It is flying by & I really don't want it to end!

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  6. You sure had a good time painting the town red!
    This is a lovely salad. I should really use beetroot more often!
    After seeing August's theme at IHCC, I was just thinking we have one more month after that before the next chef. Time really flies!

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    1. I had an amazing time! Time does fly when one is having fun & we seem to be speeding through Ottolenghi ever so quickly, it has just been so much fun :)

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  7. I agree with Sue, you really have been painting the town red :)

    When I look at this salad and read your description I instantly think that it's perfectly balanced. Everything element of the salad seems to pair perfectly with the next. Very pretty!

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    1. I do like a little painting the town red! And this is another little star from Ottolenghi,,,earthy, sweet, crunch, spicy, peppery...just a delight :)

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  8. Glad you have enjoyed living it up on your weekends. I am making this tomorrow for dinner as the beets are ready in the garden and the little salad patch is finally ripe for early pickings. I have some wonderful fresh walnuts from the Wairarapa to tuck into.

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    1. Fresh beets out the garden & fresh walnuts...yum! That will make the salad even better! Enjoy!

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  9. What a fabulous time you have been enjoying! This salad looks like it has so much wonderful flavor. It's definitely going on my "to-make" list. :-)

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    1. Thanks Deb I have been having a grand old time ;) ah yes another for that ever growing must make list!

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  10. I've been dying to try this one, Mairi! What a beautiful salad. Thanks for the inspiration! Glad you've been having so much fun. :)

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    1. Thanks Hannah, you should it is one tasty little salad :)

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