Beetroot, Leek & Walnut Salad

Name: Beetroot, Leek & Walnut Salad
Yield: Serves 8–10
Ingredients: 50 g rocket; 20 g fresh coriander, roughly chopped; salt and black pepper to taste; 4 garlic cloves, finely chopped; 1½ tsp salt; 7 medium leeks, thoroughly washed and cut into 10 cm lengths; 50 g pomegranate seeds (optional); 7 medium beetroots (about 700 g after cooking and peeling); ⅓ cup apple cider vinegar; 4 tbsp tamarind water (from soaked tamarind seed or 3 tbsp tamarind paste with 1 tbsp water); 3 tsp walnut oil (optional); 4 tbsp sunflower/grapeseed oil; 200 g walnuts, coarsely chopped; ¼ tsp chilli flakes (or more, according to taste)

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

Set a Table

By Karen Dudley

Published 2018

About

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 South African fiction and non-fiction to historical crime fiction, a smattering of fantasy and just a lot of solidly excellent books, we somehow build a collection we believe will feed the insatiable hunger of our group.

I am always looking for vegetable accompaniments that are going to play

Ingredients

Dinner
December
Christmas
Vegan
Gluten-free

Ingredients

Method