Red salad

Red salad

By
From
Alimentari
Serves
4-6
Photographer
Lauren Bamford

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.

Ingredients

Quantity Ingredient
150g walnuts
300g red quinoa
400g beetroot, trimmed and washed
1/2 red cabbage, shredded
1 radicchio, finely sliced
1 red onion, finely sliced
1 handful baby beetroot leaves
6 radishes, finely sliced on a mandoline
250g red cherry tomatoes, halved

Dressing

Quantity Ingredient
100ml lemon juice
2 teaspoons salt
1 teaspoon freshly ground pepper
1 tablespoon see method for ingredients
200ml olive oil

Method

  1. Preheat the oven to 150°C.
  2. Spread the walnuts onto a baking tray and toast in the oven for 12 minutes, until golden.
  3. Place the quinoa 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.
  4. Place the beetroot 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 beetroot by gently rubbing off the skin (make sure you wear kitchen gloves to do this). Cut the beetroot into cubes and set aside.
  5. To make the dressing, combine the lemon juice, salt, pepper and baharat in a small bowl. Slowly whisk in the oil and adjust the seasoning to taste.
  6. Combine the quinoa, beetroot, walnuts 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.
Tags:
alimentari
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