Pickled beetroot salad with walnuts, hazelnuts & shanklish

Pickled beetroot salad with walnuts, hazelnuts & shanklish

By
From
Alimentari
Serves
4-6
Photographer
Lauren Bamford

Beetroot are always popular and this salad is a ripper with all of its soft, crunchy, salty flavours. It has a bit of everything. We pickle the beetroot in red-wine vinegar and sugar, which adds another dimension to it.

Ingredients

Quantity Ingredient
800g beetroot
500ml red-wine vinegar
200g caster sugar
2 cinnamon sticks
150g walnuts
100g hazelnuts
100g pepitas
100g sunflower seeds
150ml extra-virgin olive oil
1/2 bunch dill, roughly chopped
1 small handful mint, roughly chopped
2 handfuls baby spinach leaves, torn
250g shanklish, crumbled, (see note)

Method

  1. Place the beetroot in a large saucepan with the vinegar, sugar, cinnamon and enough water to cover. Bring to the boil, then reduce the heat to low and cook for 1–1½ hours until tender enough for a knife to pierce the flesh without resistance. Drain and set aside to cool. When cool enough to handle, peel the beetroot and cut into 2 cm cubes. (Make sure you wear kitchen gloves for this.) Transfer to a salad bowl.
  2. Meanwhile, preheat the oven to 150°C. Line a baking tray with baking paper.
  3. Spread the nuts and seeds onto the prepared tray and toast in the oven for 12 minutes, or until golden.
  4. To assemble the salad, coat the beetroot with the olive oil, place on a plate with the remaining ingredients and scatter the toasted nuts and seeds over. Toss gently and season well with salt and pepper.

Note

  • Shanklish is a delicate crumbly cheese often rolled in thyme, za’atar and chilli. Available from Middle Eastern grocers. You can substitute Persian feta if unavailable.
Tags:
alimentari
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