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

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Notes about this recipe

  • Eat Your Books

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

  • ricki on January 28, 2023

    Loved it. All the elements (beets, herbs, nuts, seeds, dressing) are incredibly well balanced. Nothing dominates and they all work together. Someone who has been known to complain about several of these herbs when eaten individually thought this was a very good salad. Note: because of allergy issues the beets weren't raw, but roasted and still firm.

  • Ganga108 on February 26, 2022

    This crunchy salad is a good way to start or end a meal, or to serve as part of a spread of vegetable-based dishes. It is simple in its design and gorgeous in its delivery. It is very crunchy with the beetroot raw and the toasted nuts and seeds. So good.

  • 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.

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