Beetroot and radish salad

Beetroot and radish salad

By
From
Reza’s Indian Spice
Serves
4 as a side dish

I am a huge fan of beetroot and find it hard to believe that other people don’t feel the same about these sweet, unbelievably coloured spheres... Probably those who are wary of beetroot had the same upbringing as myself, with overexposure to soggy, sour beetroot in vinegar. But those days are over! The earthy flavours here are delicious with the peppery radishes. The dressing is very subtle, but it complements any spicy dish. If you don’t like raw onions, souse them first in lemon juice and salt for about 10 minutes to remove their bitterness.

Ingredients

Quantity Ingredient

For the dressing

Quantity Ingredient
150ml rapeseed oil
1 lemon grass stalk
1 teaspoon black mustard seeds
1 lime, finely grated zest
2 limes, juiced
1-2 tablespoons caster sugar or honey

For the salad

Quantity Ingredient
850g raw beetroots
salt
freshly ground black pepper
100g radishes, thinly sliced
1 small red onion, thinly sliced
2 tablespoons snipped chives
2 tablespoons roughly chopped mint leaves
2 tablespoons roughly chopped coriander leaves

Method

  1. Heat the oil in a pan over a gentle heat. Smash up the lemon grass stalk and add it to the oil to infuse for just a few minutes. Remove from the heat and set aside for a few hours to intensify the flavour. (This can be done well in advance and it is nice to do extra quantities to keep in the larder; it is a useful dressing to have to hand.)
  2. Preheat the oven to 200°C. Wash and scrub the beetroots. Place each on a piece of foil, drizzle with a little of the infused oil and season lightly. Wrap them in the foil and place on a baking tray. Cook in the oven for one hour, or until tender. Allow to cool for 20 minutes. Peel the beetroots, cut into wedges and place in a bowl. Add all the remaining salad ingredients.
  3. To make the dressing, reheat the remaining lemon grass-infused oil in a frying pan. Add the mustard seeds and allow to pop. This will take a few seconds. Allow the oil to cool. Add the lime zest and juice and the sugar or honey and mix well, until the sugar dissolves. Toss the dressing over the salad and serve.
Tags:
Indian
spice
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