It's beetroot season, and Yotam Ottolenghi wants to make the most of itBeetroot, yogurt and preserved lemon relishSmall bulbs of beetroot, now in season, sold with their stalks and leaves on, are intensely sweet. If you can get them, trim off the stems and leaves without bruising the root. The leaves are delicious sautéed in a little olive oil with garlic and caraway seeds, and served with a dollop of crème fraîche. Save the roots for this vibrant summer salad. Serves four.900g beetroot, thoroughly washed4 heaped tbsp chopped dill1 small red onion, peeled and very thinly sliced160g creamy Greek yogurtFor the relish2 yellow peppers3 tbsp olive oil1½ tsp coriander seeds400g tin chopped plum tomatoes2 garlic cloves, crushed1 tsp sugarSalt and black pepper3 tbsp preserved lemon skin, chopped2 tbsp each chopped parsley and coriander leavesFirst boil the beetroots whole in plenty of water until cooked through. This can take anything up to 60 minutes - check by piercing them with a little knife. Allow them to cool down completely, then peel and cut into wedges.While the beets are cooking, make the relish. Cut circles around the stems of the peppers, and carefully remove and discard the stems and seeds. Place the peppers on an oven tray lined with foil and put them directly under a very hot grill for up to 30 minutes, until they are cooked inside and blackened on the outside. Set aside to cool, with the foil folded over the peppers to encase them, then peel and cut into strips.Heat the oil in a medium saucepan and fry the coriander seeds for 30 seconds. Add the tomatoes, garlic, sugar, salt and pepper, and simmer for 25 minutes, adding the lemon halfway through. Remove from the heat, stir in the herbs and set aside to cool. When you're ready to serve, put the beet wedges in a bowl, add the relish, dill and onion, and season. Stir, taste and adjust the seasoning. Just before serving, gently swirl the yogurt through the salad. Don't overstir: you want a white-and-red marbled effect, not a uniform pink. • Yotam Ottolenghi is chef/patron at Ottolenghi in London.Food & drinkVegetarian recipesVegetable recipesMain course recipesSnack recipesguardian.co.uk © Guardian News & Media Limited 2009 | Use of this content is subject to our Terms & Conditions | More Feeds
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