Spicy beetroot, leek & walnut salad

This gutsy salad is inspired by Georgian cuisine (see Georgia). 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.