Spicy beetroot, leek & walnut salad from Jerusalem (page 73) by Yotam Ottolenghi and Sami Tamimi

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

  • DFarnham on November 14, 2023

    We did not like this. Made as written. The leeks were soggy in spite of proper cook time/ice bath and blotting them with paper towels. I'm not sure if it was the cilantro, or the garlic that put me off. Everyone agreed this was odd. Threw the whole thing in the bin.

  • ricki on January 07, 2023

    Good, even though the leeks didn't impress me as much as I hoped. No arugula on hand, so used little lettuces and mustards from the garden.

  • WaterPenny on October 31, 2021

    This was fantastic! Such complex flavours that we were not expecting. I didn’t have any pomegranate seeds and we didn’t miss them. I luckily had a homemade tamarind sauce on hand which I used. My mom actually begged me to take her fork away so she wouldn’t eat it all by herself. High praise from a picky, bird-like eater.

  • Barb_N on November 05, 2014

    I already had roasted beets, making this easy to put together. I happened to have tamarind paste so I diluted it (not knowing what tamarind water is) but I did think about pomegranate molasses instead (I'm reading SugarFree_Vegan's note after the fact). I think the dressing tasted like a pomegranate molasses vinaigrette. That is an ingredient I am more likely to have on hand. I will definitely make this again.

  • SugarFree_Vegan on March 22, 2014

    Page 73 - I've never cooked leeks and had them cold in a salad before which is a great idea. I also cooked my beetroot in the pressure cooked to save time. I also used some pomegranate molasses (in the dressing) as I couldn't find any fresh pomegranates. A lovely salad.

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