This works great as a punchy side dish. I’ve reduced the amount of coriander (dried, seeds) in the original recipe and substituted with lemon zest. Adapted from Yotam Ottolenghi.

Ingredients

• 1 kg red beetroot
• 100 g shelled walnuts, untoasted, blitzed to coarse crumbs
• 2 garlic cloves, crushed
• 3 T sherry vinegar
• 25 g coriander leaves and soft stalks, finely chopped
• 10 g parsley leaves, finely chopped
• 3 T maple syrup
• 10 g fresh ginger, peeled and finely grated
• 75 g castelvetrano olive, pitted and cut into half (or quarters if large)
• zest of one lemon
• 3 T olive oil
• Fine sea salt and black pepper

Instructions

1. Heat the oven to 425 F.
2. Rub the beetroot with a glug of olive oil (just enough to coat the skins), then nestle in a large piece of tin foil.
3. Fold the tin foil to create a packet. Pour a few T of water inside, then fold over the edges to seal to minimize air escaping.
4. Put the beetroot on an oven tray, then roast for 60 minutes, until the tip of a sharp knife goes through easily. (Note: you may need to roast the beets for longer.)
5. Remove from oven, open up the foil, and set aside to cool.
6. Fill a large bowl with cold water and ice. Peel all the beetroot in the water, then drain and pat dry.
7. Weigh out 225 g of beetroot, then coarsely grate into a medium bowl.
8. Combine grated beetroot with walnuts, 1 clove garlic, 1 T sherry vinegar, 10 g coriander, 10 g parsley, 1 t maple syrup, 1 T olive oil, 1/2 t salt, and a few grinds of pepper. Set aside.
9. Cut the remaining beetroot into 1″ wedges and put in a second medium bowl.
10. In a small bowl, make a marinade: combine 2 T sherry vinegar, 2 t maple syrup, fresh ginger, 1/2 t salt, and a few grinds of pepper.
11. Mix the marinade with the beetroot and leave to marinate for half an hour or longer.
12. In a small bowl, make the salsa: combine 2 T olive oil, olives, 15 g coriander, and zest of one lemon.
13. To serve, spoon the beetroot-walnut mixture onto a platter, then arrange the marinated beetroot on top – use a slotted spoon so you hold back the marinade.
14. Spoon the olive salsa on top, drizzle with a bit of marinade and a squeeze of lemon, then serve.