Beetroot, Leek & Walnut Salad from Set a Table by Karen Dudley

Name: Beetroot, Leek & Walnut Salad from Set a Table by Karen Dudley
Ingredients: 4 tbsp tamarind water (from soaked tamarind seed or 3 tbsp tamarind paste with 1 tbsp water); 1½ tsp salt; 4 tbsp sunflower/grapeseed oil; 3 tsp walnut oil (optional); 50 g pomegranate seeds (optional); 200 g walnuts, coarsely chopped; salt and black pepper to taste; 50 g rocket; 20 g fresh coriander, roughly chopped; 7 medium leeks, thoroughly washed and cut into 10 cm lengths; 7 medium beetroots (about 700 g after cooking and peeling); ¼ tsp chilli flakes (or more, according to taste); 4 garlic cloves, finely chopped; ⅓ cup apple cider vinegar

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Every year I host the December book club. This salad was part of the 2016 Christmas dinner. I love the women in my group. We are a relatively diverse bunch of avid readers. With everything from Sou...

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Ingredients

4 tbsp tamarind water (from soaked tamarind seed or 3 tbsp tamarind paste with 1 tbsp water)
1½ tsp salt
4 tbsp sunflower/grapeseed oil
3 tsp walnut oil (optional)
50 g pomegranate seeds (optional)
200 g walnuts, coarsely chopped
salt and black pepper to taste
50 g rocket
20 g fresh coriander, roughly chopped
7 medium leeks, thoroughly washed and cut into 10 cm lengths
7 medium beetroots (about 700 g after cooking and peeling)
¼ tsp chilli flakes (or more, according to taste)
4 garlic cloves, finely chopped
⅓ cup apple cider vinegar