Impress with the easy to make Spicy Beetroot, Leek & Walnut Salad

Are you looking to add a touch of sophistication and flavour to your meals without spending hours in the kitchen? Let me introduce you to this easy Spicy Beetroot, Leek & Walnut Salad recipe. This vibrant and nutritious salad combines the earthy sweetness of beetroot with the mild, onion-like flavor of leeks and the satisfying crunch of walnuts, all brought together with a hint of spice for an extra kick.

Whether I’m preparing a quick lunch, a side dish for dinner or an impressive offering for a gathering, this salad never fails to wow my taste buds and my guests alike.

The original recipe is from one of my favourite cookbooks, Jerusalem by Yotam Ottolenghi and Sami Tamimi. I made a small tweak by adding some corn, which I boil for a few minutes in a large pot of salted water, then drain and refresh under running cold water. It adds some lovely texture and crunch to the dish.

Spicy Beetroot, Leek & Walnut Salad on round ceramic dish

For the salad:

4 medium beetroots
4 medium leeks, cut into 10cm segments (I used 2 large ones)
15g fresh coriander, roughly chopped
25g rocket (wild rocket is best if you can get it)
50g pomegranate seeds

For the dressing:

100g walnuts, coarsely chopped (make sure they are fresh)
4 garlic cloves, finely chopped
¼ tsp chilli flakes
60ml cider vinegar
2 tbsp tamarind water (mix tamarind pulp or paste with a little boiling water, steep for a little while, then strain)
½ tsp walnut oil (I used sunflower oil & it worked well)
2½ tbsp groundnut oil (I used peanut oil)
1 tsp salt

Get cooking!

Preheat the oven to 220ºC.
Wrap the beetroots individually in tin foil and roast them in the oven for 60–90 minutes, depending on their size. Once cooked, you should be able to stick a small knife through to the centre easily. Remove from the oven and set aside to cool.
Once cool enough to handle, peel the beets, halve them and cut each half into wedges, 1cm thick at the base. Put in a medium bowl and set aside.
Place the leeks in a medium pan with salted water, bring to the boil and simmer for 10 minutes, until just cooked; it’s important to simmer them gently and not to overcook them so they don’t fall apart. Drain and refresh under cold water, then use a very sharp serrated knife to cut each segment into 3 smaller pieces and pat dry. Transfer to a bowl, separate from the beets, and set aside.
While the vegetables are cooking, mix all the dressing ingredients and leave to one side for at least 10 minutes for all the flavours to come together.
Divide the walnut dressing and the fresh coriander equally between the beets and the leeks and toss gently. Taste both and add more salt if needed.
To put the salad together, spread most of the beetroot on a serving platter, top with some rocket, then most of the leeks, then the remaining beetroot and finish with more leek and rocket. Sprinkle over the pomegranate seed and tuck in!

Enjoy Your Spicy Beetroot, Leek & Walnut Salad!

I hope you’ve enjoyed making and, more importantly, savouring this Spicy Beetroot, Leek & Walnut Salad as much as I do. It’s a dish that brings together vibrant colours, diverse textures, and bold flavours, making it a standout addition to any meal. Whether you’re serving it as a refreshing side dish or a light main course, this salad is sure to impress your family and friends.

Don’t hesitate to make this recipe your own. Feel free to experiment with different vegetables or spices to suit your taste. And if you tried the corn addition, I’d love to hear how it turned out for you!

Thank you for joining me on this culinary adventure. I look forward to sharing more of my favourite recipes with you soon. Happy cooking and enjoy every delicious bite of your Spicy Beetroot, Leek & Walnut Salad!

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