Beet Salad with Pickled Shallot Dressing & Lemony Tahini Yogurt
Whole beets are roasted until just tender, then tossed through a pickled shallot dressing with dried currants, fennel, cumin and coriander seeds. Served on
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Ingredients
- 3 large beetroots, stems cut off
- 2 large shallots, peeled and finely sliced
- ½ teaspoon fennel seeds
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- 2 tablespoons white vinegar
- 2 tablespoons red wine vinegar
- 1 teaspoon white sugar
- 1 cup full fat yogurt
- 2 tablespoons tahini
- 1 teaspoon lemon zest, plus extra
- 3 tablespoons lemon juice
- 1 clove garlic, peeled and crushed
- ⅓ cup dried currants
- 3 tablespoons extra virgin olive oil
- 10g fresh mint, picked
- ⅓ cup toasted walnuts, crushed to a ‘crumb like’ texture
- Salt
- Pepper
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