This is basically a red coleslaw. Paul decided to use everything red he could find, including beetroot and radiccio. It even has red quinoa. It was one of those experiments that you do from time to time that just works beautifully. It looks amazing.
Serves: 4-6
Ingredients 13
Dressing
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Method 7
Preheat the oven to 150°C.
Spread the onto a baking tray and toast in the oven for 12 minutes, until golden.
Place the in a saucepan with 1 litre of water and a pinch of salt. Bring to the boil, then turn down the heat and simmer for 15 minutes until the quinoa is soft and the water has been absorbed.
Place the in a large saucepan of salted water. Bring to the boil, then reduce to a simmer and cook for 1–1½ hours until the beetroot is tender enough for a knife to pierce the flesh without resistance. Drain and set aside to cool.
When cool enough to handle, peel the by gently rubbing off the skin (make sure you wear kitchen gloves to do this). Cut the beetroot into cubes and set aside.
To make the dressing, combine the , , and baharat in a small bowl. Slowly whisk in the and adjust the seasoning to taste.
Combine the , , and remaining salad ingredients in a large bowl with the dressing. Toss to combine, season with salt and pepper, then transfer to a platter to serve.
