I still have one jar of the batch of preserved lemons that I made at Christmas. We went to the Woodstock farmer’s market this morning and bought some gorgeous beetroots, so I thought I would try something new. Ottolenghi makes a similar salad with yogurt and tahini. I chose to use some hard goats cheese I buy at Sainsbury’s and to make a garlicky dressing.
It’s really divine and if you are a vegetarian and don’t use preserved lemons for meat tagines, then salads are your best bet to enjoy this Middle-Eastern treat.
preparation 30 minutes
- 1 preserved lemon
- 4 beetroots
- 50 gr. of hard goats cheese
- chopped fresh coriander
- 1 small clove garlic
- 1 tsp. ground coriander
- 4 tbsp. olive oil
- 2 tbsp. lemon oil (from the preserved lemons jar)
- 3 tbsp. balsamic vinegar
- 1/2 orange juice
You can either roast the beetroot in the oven (220C) for 45-60 minutes with a bit of oil and some entire cloves of garlic or simply cook them in the pressure cooker, which takes less than 30 minutes.
Prepare the dressing. Grate the garlic, add the ground coriander, fresh orange juice, vinegar, olive oil and lemon oil. No need for salt, there’s plenty in the preserved lemons.
Shave the goats cheese, chop the lemons roughly.
Once the beetroots are cooked, leave them to cool down (plunge them in water and ice if you want to serve straight away). Peel them, chop them in half moons.
Garnish the salad with fresh coriander and serve with the dressing.
(this recipe would work really well with grilled haloumi bits…)