Middle_Eastern
Middle Eastern - Salads and Sides
Tagine Lamb Salad / Side
Chef's Menu Description
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 500g beetroot
- • 2 tbsp extra-virgin olive oil
- • 1 tbsp lemon juice
- • 1 tsp ground cumin
- • 1/2 tsp sweet paprika
- • 2 tbsp flat-leaf parsley, chopped
- • 1/2 tsp fine salt
Preparation Steps
1
Phase 1
Boil the unpeeled beetroot for 30 to 40 minutes until tender, then peel and dice.
2
Phase 2
Whisk the olive oil, lemon juice, cumin, paprika, and salt together.
3
Phase 3
Toss the warm diced beetroot through the dressing.
4
Phase 4
Leave at room temperature for 1 hour, or chill, so the beetroot absorb the spices.
5
Phase 5
Sprinkle with parsley and serve cold or at room temperature.