I love warm salads and this one is particularly autumny but I could eat it all year round. It’s got the creamy goats cheese with the beetroot and pumpkin which are a marriage made in heaven, then you have the crunchy almonds with pea shoots. It’s perfect as a light supper with some crusty bread to mop up the vinaigrette, with my Manoushe or any of my Middle Eastern recipes on here. If you press on the word vinaigrette in the ingredients bit it takes you to the recipe.
I had this delicious beetroot dip in the restaurant Le Pain Quotidien in Marylebone with warm sourdough bread an avocado dip and humus. It was so delicious I had to put it on the blog. Its called caviar because the beetroot looks a bit like caviar when you blitz it in the food processor. It’s super easy and can be serve on roasted rye bread or sourdough with chopped eggs, slices of avocado, swirls of sour cream, capers, chives or whatever you fancy. It’s brilliant for canapés and in sandwiches or as a dip for crudité.
These delightfully neon pink pickles are a Middle Eastern speciality and a staple in all Middle Eastern households. They are served with falafel, madjadura, humus, kebabs and roast meat or as nibbles with drinks and olives I even put them in salads and sandwiches. They taste salty and vinegary with the flavours that you add to the jar.
Apart from being very pretty, this beetroot salad tastes amazing. It’s from the fab cookbook Many Greek Kitchens by Tessa Kiros which is stuffed with brilliant recipes and pictures. I served this at a dinner party with other salads, fries and roast fish, but you could also serve it as part of a mezze. It’s fresh creamy sweet and crunchy, my favourite things.
I love beetroot and goat’s cheese as a combo. I always order it as a starter at the amazing Austrian Fischers restaurant in Marylebone High Street in London. I love the salty flavour of the goat’s cheese with the slightly sweet beetroot and sweet balsamic vinegar. My idea is to put this salad on crunchy bread to add more texture. It’s a really perfect starter or light meal or a snack. Continue reading
What to serve at Valentine’s dinner for your darling that is homemade and original… Pale pink pasta, made with beetroot juice for the colour and with fresh eggs for the taste. Team this up with any of my crab linguine, truffle carbonara, midnight spaghetti recipes and you have the perfect romantic dinner. The pasta, when cooked, goes the most beautiful shade of pale rose pink and looks pretty and tastes sublime with a fab texture. This recipe is perfect if you want to spoil your squeeze…or guests. Buon appetito.
I think beetroot rocks and this is my take on beetroot pachadi, a creamy Indian curry dish which is normally served puréed. I prefer it chunky but with the same great flavours, I also love the popping texture of the mustard seeds in your mouth when you eat it. I have added crunchy coconut chips as a garnish, to add even more texture. It’s a great Indian sweet and sour dish which can be a stand alone dish, but is delicious with other curries too, including meat ones, and perfect served with basmati rice and a salad or a paratha. My friends have tested this recipe out for me and they all think it’s brilliant. Thanks friends.
This very colourful coleslaw is made without mayonnaise and with root vegetables, and it is a tribute to Ottolenghi’s slaw recipes. Although nice with Mayo it’s much fresher and healthier without and it tastes just as amazing. You can add other vegetables to it, what ever you have a preference for. It’s also great partnered with my nectarine salad, or any of my rice dishes. Super yum.
1/2 small celeriac, julienned
1/2 small red cabbage, cored and thinly shredded, I use a mandolin
2 carrots thickly grated, I use a julienne peeler
1 beetroot thickly grated
1 lemon, zest and juice
4 tablespoons of olive oil
1 tablespoon of vinegar
3 teaspoons of maple syrup
A bunch of parsley chopped
Salt and pepper to taste
A delicious starter or light main course the walnuts add a bit of crunchiness and the mint makes it delicious. It’s lovely on its own or with crusty bread and other salads.
Serves 2 as a starter. 1 as a main.
1 packet of pre-cooked beetroot in natural juices, sliced or chopped into cubes
1 packet of halloumi cheese, cut into six slices
juice of half a lemon
1 tablespoon of finely chopped fresh mint
2 tablespoons of olive oil
a handful of chopped walnuts
salt and pepper