Spicy Beetroot, Leek and Walnut Salad
Inspired by Georgian cuisine, this vegetarian salad recipe showcases beetroot, leek and walnuts. The vibrant dish has a kick of chilli and pop of pomegranate.
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Cooking tools:
- Oven
- Aluminum foil
- Chef's knife
- Mixing bowl
- Pan
- Colander
- Bread knife
- Cutting board
- Serving platter
- Stove
- Pot
- Measuring spoon
- Whisk
- Spoon
- Kitchen towel
- Paper towel
Ingredients
- 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
- ¼ tsp chilli flakes
- 60ml cider vinegar
- 2 tbsp tamarind water
- ½ tsp walnut oil
- 2½ tbsp groundnut oil
- 1 tsp salt
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