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Recipes EASTER FEASTER PART 1: LUXURY BEETROOT SALAD

EASTER FEASTER PART 1: LUXURY BEETROOT SALAD

Prep 20 mins
Cooking 30 mins
Serves 4

Our inspiration for this colourful root-veg feast is a Russian beetroot salad – as in we love the concept of beetroot combined with sour cream. But naturally we do things way, way differently in the CHS kitchen. So this beetroot salad gets interesting ingredients like lovely tangy sumac, peppery mustard seeds plus beetroot sprouts. And we plate it up with a little bit of  ‘cheffy’ flair, perfect for an Easter lunch table feast.

- WHAT YOU WILL NEED -

  • 1 bunch raw beetroot, unpeeled
  • 3 Tbsp extra virgin olive oil
  • 6 Tbsp balsamic vinegar
  • 1 lrg clove garlic, unpeeled
  • 1 tsp Cape Herb & Spice YELLOW MUSTARD SEEDS
  • 1 red onion, sliced super thin
  • 1 Tbsp red vinegar mixed with 2 Tbsp water, ½ tsp sugar and a pinch of salt
  • 2/3 of a cup of sour cream
  • Cape Herb & Spice SUMAC
  • ½ cup walnuts, lightly toasted in a dry pan
  • beetroot sprouts
  • micro herbs

- METHOD -

Boil the beetroot in plenty of lightly salted water until cooked through and soft when stabbed with a sharp knife. (Cook’s note: Vacuum-packed, ready-cooked beetroot is increasingly readily available in supermarkets. But that wonderful earthiness – which is really what beetroot is all about – gets lost in the process. So do yourself a favour and go the extra mile by cooking your own.) Allow beetroot to cool slightly and peel. (Slip on some surgical gloves if you don’t want red palms!) Cut beetroot into cubes. Precision is not called for here, we love the rough and tumble of mismatched chunks.

Bash the unpeeled garlic clove with the flat side of a chef’s knife to break it open. Pop it into the olive oil along with the mustard seeds and gently fry for a minute. Add the balsamic vinegar and pour this mixture over the beetroot. Cover and place in fridge to allow the beetroot to marinate for at least three hours.

Make a light red onion pickle by soaking the sliced onions in the red wine vinegar and water mixture for half an hour.

To plate up, schmear a lovely serving platter with sour cream and dust it generously with sumac. Spoon the beetroot on top along with the pink pickled onions. Then garnish with beetroot sprouts, roughly chopped walnuts and micro greens. Gorgeous edible pink flowers are optional!

 

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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