Beetroot, Leek and Walnut Salad

I do generally tend to eat greater soups than salads at some point of the cold months, but that is a tremendous and nourishing iciness salad not to be neglected and I see no purpose why it shouldn't seem on menus all 12 months spherical. Robust and earthy beets are lightly tossed with a tangy and nutty French dressing that is balanced and improved by way of some sweetness from the presence of tamarind and a sprinkling of pomegranate seeds. The contrast of flavors and textures on this dish make for one pleasant dining revel in and your visitors will never bet simply how smooth it is to put together. Simplicity is often the maximum gourmet characteristic 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.

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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Audio Accompaniment: Lux by way of Brian Eno