Nuts are enshrined in Middle Eastern cooking: rolled into buttery pastry, salted for meze, chopped into dips or scattered over salads. This emerald green dressing is made with rich pistachios and sour chopped lemon. Even if you don’t like beetroot, you can use this umami sauce on other vegetables, grilled meat or chicken. I love baby beetroot in all the beautiful colours of red, yellow and candy stripe. Farmers’ markets usually have the best selection.
Lay the beetroot on a double layer of foil, drizzle with the oil and season with salt. Wrap up into a sealed parcel with plenty of room for air to circulate.
Combine all of the ingredients for the dressing in a small bowl. Season with salt and freshly ground black pepper to taste and whisk until well mixed. Pour the dressing over the warm beetroot to serve.
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