We love this salad. People taste this salad and swoon. This salad was created by the golden boy of Mediterranean flavours Yotam Ottolenghi in his first book Ottolenghi: The Cookbook.
I just had to share. We had this as a part of our Fathers Day meal this year. Dads need delicious things on their day! It’s supposed to be made with golden and red beetroot, but it’s hard to get golden beets here unless you grow them yourself. I might just have to pop some in the garden this year. For such a simple combination of ingredients they just work.
- 500 g of golden beetroot
- 500 g red beetroot
- 80 g sunflower seeds
- 90 mls maple syrup
- 4T sherry vinegar
- 4T olive oil
- 2 garlic cloves crushed
- 20 g chervil leaves
- 60 g baby spinach or rocket leaves
- coarse sea salt and black pepper
Wrap the beetroot individually in foil and bake at 200 C until tender when pierced with a sharp knife.
Toast the sunflower seeds for about 8 mins in the oven beside the beetroot until lightly coloured. I used a small pan and just dry toasted them for a few minutes on the stove top, I don’t really trust my oven you see.
Peel beetroot while still warm and cut into chunks. Mix with all the other ingredients - I like to use my hands to do this to make sure everything is coated and well distributed.
Adjust seasoning if needed and sprinkle with a little more chervil to serve. Chervil is one of my favourite herbs I was so pleased to see it’s little leafy tufts after the winter in the vegetable garden and even more pleased to find it in this recipe. It had some of these tiny little flowers on it.
This salad is lovely at room temperature.
This salad deserved my favourite vintage salad bowl - which just happens to be my mothers. A combination of flavours that will have you diving back into the bowl for more. Yotam Ottolenghi, you’re my food hero.
It’s the perfect salad to eat wearing your fathers day Nyan cat tie and and Electronic drum kit shirt. He loved them - thanks Leah and Ryan! Of course you can eat the salad without the tie if you wish.