Beetroot Slaw
Prep: 20 minutes
Cook: 45 minutes
Cook: 45 minutes
Easy
Serves 6
Ingredients
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For the roast beetroot
2 beetroot, peeled and cut into uneven wedges -
2 tbsp Belazu Crete Gold EVOO
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1/2 tsp fennel seed
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1/2 tsp coriander seed
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1 tbsp Belazu 1.34 Balsamic Vinegar of Modena
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1 tsp fine sea salt
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For the pita chips
2 pita bread, cut into small squares or triangles -
2 tbsp Belazu Crete Gold EVOO
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1 tsp aleppo pepper
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For the dressing
50g Belazu Tahini -
1 tbsp Miso Tasty White Miso
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small piece of ginger, finely grated
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juice and zest of 1 lime
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1 tbsp honey
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50ml water
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150ml Belazu Early Harvest EVOO
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1 tsp fine sea salt
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For the salad
1 white cabbage, finely shredded -
1/2 a head celery, sliced
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1/2 a bunch tarragon, leaves carefully picked
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3 tsp za'atar
Method
- Step 1: Set your oven to 170C Fan. Toss the beetroot wedges with the Olive Oil, fennel seed, coriander seed, Balsamic Vinegar and salt, then tip onto a tray. Roast for 45 minutes until softened and wrinkled.
- Step 2: To make the pita chips, toss the sliced pita in the Olive Oil and aleppo pepper. Tip onto a cooling rack set over an oven tray. Put in the oven to toast for 10-12 minutes until golden.
- Step 3: Prepare the dressing by whisking all the ingredients together. Taste and adjust the seasoning as you like.
- Step 4: When ready to serve, tip the shredded cabbage into a large bowl and fold the dressing through, taking care not to crush the shreds. You are going to dress the salad in layers. Take a serving plate and spread 1/3 of the cabbage over the base. Top with some of the cooked beetroot and pita chips, then scatter over tarragon leaves and za'atar. Repeat the layers twice then finish by drizzling any leftover dressing from the cabbage bowl over the top.
