Purple carrot and beetroot salad with dill seed dressing

AT A GLANCE

  • Serves 8 people

  • 3 purple carrots, scrubbed and thinly sliced lengthways using a mandolin (see note)
  • 2 large beetroots, peeled and thinly sliced using a mandolin
  • 1 bunch of baby or golden baby beetroot, scrubbed, halved lengthways, leaves reserved
  • 1 small Spanish onion, thinly sliced using a mandolin
  •  
  • Dill seed dressing
  • 2 tsp dill seeds
  • 1 tsp white peppercorns
  • 1 clove of garlic, finely chopped
  • 2 tbsp white wine vinegar
  • 70 ml extra-virgin olive oil
  • ΒΌ cup coarsely chopped dill
01   For dressing, dry-roast spices and 2 tsp sea salt in a pan over medium-high heat until fragrant, transfer to a mortar and, using a pestle, coarsely crush. Transfer to a bowl. Add garlic and vinegar and combine. Add oil in a steady stream and whisk until emulsified, stir in dill.
02   Arrange vegetables and leaves on a platter, drizzle with dressing and serve immediately.

Note Purple carrots are available from specialist greengrocers. If unavailable, substitute with baby or regular carrots.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

CRISP COLD PILSNER. , suggested by MAX ALLEN

FEATURED IN

Nov 2007

Nov 2007

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