Beetroot, Leek and Walnut Salad

I do tend to eat more soups than salads during the cold months, but this is a substantial and nourishing winter salad not to be missed and I see no reason why it shouldn't appear on menus all year round. Robust and earthy beets are gently tossed with a tangy and nutty vinaigrette that is balanced and enhanced by some sweetness from the presence of tamarind and a sprinkling of pomegranate seeds. The contrast of flavors and textures in this dish make for one fine dining experience and your guests will never guess just how easy it is to put together. Simplicity is often the most gourmet feature of the meal.


This is adapted from Jerusalem by Yotam Ottalenghi. Ottolenghi is a true genius and master in the kitchen, and the freshness and graceful simplicity that are a signature of his creations make for some of the most creative and pleasing additions that often adorn my table. This book, and his other releases, are a must have for aspiring and accomplished cooks alike, and they do look so beautiful on the shelf and the coffee table for that matter.

Beetroot, Leek and Walnut Salad

Recipe by Lisa Turner Adapted from Jerusalem: A Cookbook Published on January 22, 2013 Sweet and earthy roasted beets tossed with leeks and walnuts in a tangy tamarind vinaigrette Print this recipe Salad: 4 medium beets, trimmed 4 medium leeks, trimmed and cut into 4-inch pieces 1 cup arugula leaves 1/4 cup fresh parsley or cilantro, chopped 1/3 cup pomegranate seeds (optional) Dressing: 1 tablespoon tamarind pulp or paste 1 cup walnuts, coarsely chopped 2 cloves garlic, minced 1/2 teaspoon chili flakes 1/4 cup cider vinegar 2 teaspoons white balsamic vinegar or 1 teaspoon regular balsamic vinegar 1 teaspoon walnut oil 3 tablespoons olive oil sea salt and fresh cracked black pepper to taste Instructions: Begin by roasting the beets. Preheat an oven to 425°. Scrub the beets, wrap in foil, and roast for 45 to 69 minutes or until they are fork tender. Set aside to cool. Once the beets are cool, peel and cut into bite-sized wedges. Transfer to a bowl. To cook the leeks, place in a medium saucepan with enough salted water to cover. Bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes or until the leeks are just tender. Drain and rinse with cold water, then cut into smaller pieces and transfer to another bowl. Meanwhile, soak a tablespoon of tamarind pulp or paste in 1/4 cup of hot water for 20 minutes. Strain, reserving the liquid. To make the dressing, combine the walnuts, garlic, chili flakes, vinegars, oils, 2 to 3 tablespoons of the reserved tamarind water. and salt and pepper to taste. Let stand at room temperature to combine the flavors. Gently toss the beets with half of the dressing and the leeks with the remaining dressing. To serve, place some of the arugula onto serving plates, top with a few beets, followed by more arugula and some leeks, and then a few more beets and some more leeks. Scatter the fresh parsley or cilantro over top and garnish with pomegranate seeds for an extra special burst of fresh flavor. Makes 4 to 6 servings

More beet recipes from Lisa's Vegetarian Kitchen:
Shredded Beet and Dill, Coconut Salad
Lentil Pomegranate Stew with Beets and Spinach
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon
Roasted Beetroot with Toasted Walnuts and a Yogurt Dressing

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