Pickled Beetroot Salad with Walnuts, Hazelnuts & Shanklish
Beetroot are always popular and this salad is a ripper with all of its soft, crunchy, salty flavours. It has a bit of everything. We pickle the beetroot in red-wine vinegar and sugar, which adds another dimension to it.
Serves: 4-6
Ingredients 13
800 g beetroot
500 ml red-wine vinegar
200 g caster sugar
2 cinnamon sticks
150 g walnuts
100 g hazelnuts
100 g pepitas
100 g sunflower seeds
150 ml extra-virgin olive oil
1⁄2 bunch dill, roughly chopped
1 handful mint, roughly chopped
2 handfuls baby spinach leaves, torn
250 g shanklish, crumbled
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Method 5
Place the in a large saucepan with the , , and enough water to cover. Bring to the boil, then reduce the heat to low and cook for 1–1½ hours until tender enough for a knife to pierce the flesh without resistance.
Drain and set aside to cool. When cool enough to handle, peel the and cut into 2 cm cubes. (Make sure you wear kitchen gloves for this.) Transfer to a salad bowl.
Meanwhile, preheat the oven to 150°C. Line a baking tray with baking paper.
Spread the , , , and onto the prepared tray and toast in the oven for 12 minutes, or until golden.
To assemble the salad, coat the with the , then place on a plate with the , , , and crumbled . Scatter the toasted , , , and over. Toss gently and season well with salt and freshly ground black pepper.
Alimentari's tips
Shanklish is a delicate crumbly cheese often rolled in thyme, za’atar and chilli. Available from Middle Eastern grocers. You can substitute Persian feta if unavailable.
