Raw beetroot and herb salad from Plenty More (page 21) by Yotam Ottolenghi

  • sesame seeds
  • basil
  • coriander leaves
  • dill
  • lemons
  • parsley
  • tarragon
  • chilli flakes
  • pumpkin seeds
  • beetroots
  • flaked almonds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.9 in the US edition.

  • Holler1985 on November 23, 2020

    So yummy! Fresh and crunchy with a bit of a kick to it

  • dinnermints on February 28, 2016

    Delicious, added some garlic chives because they happened to be in my garden. I used a combination of golden and red beets - very pretty. Could possibly serve 5.

  • Alfazed on August 09, 2015

    Love this salad, I've made it 4 times now. I think there are too many herbs, so I dial it back a bit (and the tarragon can be a bit intense, so it's good to check balance rather than just use the stated amounts). The crunch of the beets and nuts/seeds is great, and I love how the beets are not sweet.

  • leahorowitz on October 09, 2014

    Very quick when using a mandoline, very fresh tasting with a nice crunch.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.