ROASTED BEETROOT & NEW POTATO SALAD WITH CANNELINI BEAN PURÉE, NUTS, POMEGRANITE & CAPERS

TUSE

Gosh, I’ve gone a long time without posting.  How easily the days slip into weeks without much pause for thought!  A (beautifully) low key Christmas and pie, wine and friend-filled New Year feel long since passed, along with the promise of December.  Illnesses and anxieties and body-numbing cold have taken their toll and left weariness in their wake.  Oh, the joy of January!  It’s during these dull, grey weeks that I need to remind myself more than ever to keep working towards small goals.   Slight achievements may seem insignificant, but when we reflect on what they facilitate – well, without them we’re nothing.  I’m trying to remember to nurture an everyday that’s healthy in all meanings of the word.  One important, grounding way to do this, I’ve found, is to keep bringing creativity and vibrance to the dining table.  This simple, hearty salad ticks those boxes –  an explosion of colour and flavour, simple to prepare and satisfying enough to be eaten as a meal in its own right…  Guaranteed to bring cheer to a dreary day!

Ingredients

For the cannellini bean purée:

1 can cannellini beans, drained

1 tbsp. tahini

1 tsp. dried mint

1 tsp. garlic powder (I used this rather than fresh garlic to get the flavour of garlic without the heat)

1 tsp. sumac

Juice of 1/2 small lemon

1/2 tsp. smoked paprika

Splash of water

Pinch of salt

For the salad:

500g beetroot, roasted and cooled

250g new potatoes, roasted and cooled

A handful of almonds

2 tbsp. pine nuts

1 tbsp. olive oil

1 clove garlic

1/2 small onion, finely sliced

1/3 small pomegranate, arils removed

1 tbsp. capers

Handful fresh coriander, chopped

Sprinkling of chilli flakes

Coarsely ground sea salt, to taste

Method

In a blender, blitz together all ingredients for the purée until smooth.  Add more or less water to achieve your desired consistency.

Next, lightly toast the almonds and pine nuts in a dry pan  Grate or mash the clove of garlic, and add to the olive oil.  Stir well.

Finally, assemble the salad – I like to smooth a thick layer of bean purée over the base of the plate, followed by the beetroot and potato.  Drizzle the garlicky oil over the top, then throw over the nuts, onion, capers, pomegranate, coriander, salt and chilli flakes.

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19 comments

  1. Love this!!!! I hope it helped you feel fab? xx

    1. I was thinking of you when I was making it – thought it would be up your street. The bean puree doubles up as a delicious dip! And yes, it definitely made me feel fabulous!

  2. What a lovely salad! Love the color the pomegranate brings to it.

    1. Thanks! Pomegranate with beetroot is my new favourite combination.

  3. This salad plate looks delicious 🙂

  4. I love this salad, good nutrient, colourful, well balance!

  5. What a gorgeous salad! Love the addition of bean puree, so unusual!

  6. Nice to see you back. What a beautiful bowl. I definitely would love to make this. Only the best for 2015 to you!

  7. We tried this recipe today and it was just amazing. The flavors and textures go so well together. Many thanks for sharing this one 🙂

    1. So nice to hear you tried it – and enjoyed it! Your comment was a pleasure to read. It’s SUCH a good salad 🙂

      1. It really is… can’t wait to try your other recipes. Keep up the good work !

  8. Really great flavours, interesting recipe, can’t wait to try!

    1. I urge you to try it – it’s quite special 🙂

  9. Oh this is just what I need. I can’t wait to try such clever flavours to combine. Great to have you back and happy 20015!

    1. Do let me know if you try it, it’s such a tasty one 🙂

  10. Loved this – will surely try 🙂

  11. What a beautiful salad, all seasonal ingredients!!! Thanks for sharing 🙂

  12. What a colorful and beautiful salad you brought to us, Karinna! Happy to see your new posts! 🙂
    Happy St Valentine Day!

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