Raw Beetroot and Herb Salad

Raw Beetroot, Nut and Herb Salad

How great is the earthy taste of beetroot! Growing my own, the earthiness and its inherent sweetness are both intensified in these fresh-from-the-ground crimson balls.

This crunchy salad is a good way to start or end a meal, or to serve as part of a spread of vegetable-based dishes. It is an Ottolenghi recipe, simple in its design and gorgeous in its delivery. It is very crunchy with the beetroot raw and the toasted nuts and seeds. If you like it a little softer, quickly saute the julienned beetroot, like we do in the Beetroot and Carrot Salad.

Everything can be prepared in advance, kept in the fridge, and combined when you’re ready.

We have some similar Beetroot recipes. Try Roasted Beetroot and Garlic Salad with Walnuts, Beetroot with Yoghurt Tahini Dressing, Beetroot and Goat Cheese Salad with Rocket, and Beetroot, Orange and Black Olive Salad.

You can browse all of our Beetroot recipes here. Or have a look through our Ottolenghi recipe collection. We love Salads and have so many. Browse them here, or explore our easy Mid Summer recipe collection.

Raw Beetroot, Nut and Herb Salad

Raw Beetroot and Herb Salad

serves four

ingredients
30g flaked almonds
15g sesame seeds
45g pumpkin seeds
2 medium raw beetroot, peeled and julienned
40g basil leaves, torn
20g parsley leaves, picked
30g dill, picked
20g coriander leaves, picked
10g tarragon leaves, picked
1 tspn dried chilli flakes
2 tspn grated lemon zest
3 tbspn lemon juice
5 tbspn extra virgin olive oil
Salt and black pepper

method
Heat the oven to 180C. Scatter the almonds, sesame seeds and pumpkin seeds on an ovenproof tray and bake for six minutes. Remove and leave to cool.

In a large bowl, put the beetroot, herbs, chilli and lemon zest. Gently stir through the cooled seeds and nuts, then add the lemon juice, oil, a quarter-teaspoon of salt and a grind of black pepper. Toss and serve at once.

Enjoy!

recipe notes and alternatives
You can make changes to the herbs. For example, replace dill and tarragon with marjoram and chives, or use fresh nasturtium seeds for their peppery taste that pairs so well with beetroot.

If I have vegetables or herbs flowering in the garden, I will often include the flowers in salads. Try borage flowers, lettuce flowers, flowers of radish, thyme, chives, coriander, etc, for wonderful flavour alternatives in your salads.

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Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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