I can honestly admit that I’m a huge fan of the Israeli-British chef Ottolenghi who goes for bold composition of flavors in his vegetable dishes. He turns herbs from a garnish to the centerpiece of a dish, and he is a champion of the underappreciated vegetable like kohlrabi, chard and sorrel.
One of my favorite salads is his raw beetroot and herb leaf salad. Since my sons don’t like the intense flavor of the herb leaves left whole, I chop them up and mingle them thoroughly through the spiralized beets. It’s basically the same recipe, but just presented differently.
Source recipe can be found in the book “Plenty more” by Yotam Ottolenghi.
- 500g raw beetroot
- 20g basil leaves
- 20g parsley leaves
- 10g dill
- 10g coriander leaves
- 10g tarragon leaves,
- 1/2 red chili pepper
- grated zest and juice of 1 lemon
- 4 tbsp olive oil
- Himalayan salt
- Freshly ground black pepper
- 30g flaked almonds
- 15g black sesame seeds
- 45g pumpkin seeds
- Heat a sauté pan over medium-low to medium heat. Pour the almonds, pumpkin seeds and sesame seeds into the pan and spread the almonds across the pan in an even layer.
- Heat on the stove for about 2 to 3 minutes and stir or shake the pan very frequently.
- Remove from the pan and let cool.
- Peel the beets and spiralize them.
- Chop up the leafy greens and the chili pepper.
- Make a dressing of the lemon juice, olive oil, a quarter-teaspoon of salt and a grind of black pepper.
- In a large bowl, put the beetroot, herbs, chilli and lemon zest. Gently stir through the now cold seeds and nuts,pour the dressing over it and toss.