Photo by: Jonathan Lovekin

Spicy beetroot, leek & walnut salad

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4 medium beetroots (600g in total after cooking and peeling)
4 medium leeks, cut into 10cm segments (360g in total)
15g fresh coriander, roughly chopped
25g rocket
50g pomegranate seeds (optional)

100g walnuts, coarsely chopped
4 garlic cloves, finely chopped
1/4 tsp chilli flakes
60ml cider vinegar
2 tbsp tamarind water
1/2 tsp walnut oil
2 1/2 tbsp groundnut oil
1 tsp salt

This gutsy salad is inspired by Georgian cuisine (see page 71). The beetroot and leeks can be cooked well ahead of time, even a day in advance. We keep the two elements of the salad separate until serving, so the beetroot doesn’t colour the leek red. This is not necessary if such an aesthetic consideration is not top of your priority list. Other colours of beetroot — golden, white or striped — are also good.

Serves 4

(p 73, Jerusalem)


The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |

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Perfect with

  1. Aleppo chilli flakes

    Aleppo chilli flakes

  2. Tamarind pulp

    Avoid the vinegar-heavy ready-made tamarind pastes by, very simply, making your own

    Tamarind pulp


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