Mixed leaves with spiced nuts and spiralised beetroot

Mixed leaves with spiced nuts and spiralised beetroot

By
From
Feasting
Serves
8–10
Photographer
Elisa Watson

The spiralised beetroot adds a splash of colour, making this not just another green salad.

Ingredients

Quantity Ingredient
300g mixed leaves, such as butter lettuce, cos (romaine), radicchio or frisée
140g spiced nuts and seeds (see below)
1 medium beetroot (beet), peeled and spiralised

Spiced nuts and seeds

Quantity Ingredient
155g raw cashews
50g sesame seeds
40g sunflower seeds
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon honey
zest of 1 orange

Vinaigrette

Quantity Ingredient
2 teaspoons dijon mustard
2 tablespoons honey
185ml olive oil
1 teaspoon sea salt

Method

  1. Preheat the oven to 175°C (345°F).
  2. To make the spiced nuts and seeds, combine all ingredients in a bowl and mix well.
  3. Line a baking tray with baking paper and spread the nut mixture on top. Bake for 12–15 minutes, or until the nuts and seeds are just golden. Remove from the oven and leave to cool and crisp up.
  4. To make the vinaigrette, combine all the ingredients in a jug. Using a hand-held blender, blitz until the dressing is thick and emulsified.
  5. To assemble the salad, pile the leaves on a serving platter and lightly dress with the vinaigrette. Top with the spiced nuts and seeds and the spiralised beetroot.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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