Beet Salad with Pickled Shallot Dressing & Lemony Tahini Yogurt

Whole beets are roasted until just tender, then tossed through a pickled shallot dressing with dried currants, fennel, cumin and coriander seeds. Served on top of a bright and lemony tahini yogurt that’s finished with a walnut crumb and fresh mint.

This is a gorgeous dinner party side to impress without the added stress! If you want to go a step further, you can even make the pickled shallot dressing a day in advance which will only intensify the aromatics, making it just that bit better.

Lunch

Dinner

A Little Longer

Serves 2

Prep Time 10 Mins

Cook Time 60 Mins

Method

1
Preheat the oven to 200 degrees celsius and wrap each beetroot in aluminium foil. Place onto a baking tray and into the oven to roast for 60 minutes or until tender. Remove from the foil and carefully peel away the outer skin of each beetroot using a knife. Slice the beetroot into 3cm wedges and set aside in a large bowl.
2
Prepare the pickled shallot dressing - add the shallots to a small mixing bowl. Next, toast the fennel, cumin and coriander seeds in a dry pan over a medium heat until fragrant. Roughly grind the spices in a mortar and pestle, then add to the bowl with the shallots. Finally, add the white vinegar, red vinegar, sugar and a generous pinch of salt and cracking of pepper. Mix everything until combined, then set aside for approximately 30 minutes.
3
Combine the yogurt, tahini, lemon zest, 1 tablespoon of lemon juice, garlic and a good pinch of salt to a small bowl. Mix well until smooth and creamy, the set aside.
4
Add the currants, remaining lemon juice and olive oil to the shallots, stirring well to combine. Pour the dressing over the beetroots and toss until everything is evenly dressed.
5
Smear the tahini yogurt in the centre of a platter and top with the beetroot salad. Finish with a scattering of crushed walnuts, some fresh mint leaves and an extra sprinkle of lemon zest and flakey salt. Serve immediately.