Purple carrot and beetroot salad with dill seed dressing
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Serves
8
Cooking Time
Prep time 10 mins, cook 3 mins
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3
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purple carrots, scrubbed and thinly sliced lengthways using a mandolin (see note)
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2
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large beetroots, peeled and thinly sliced using a mandolin
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1
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bunch of baby or golden baby beetroot, scrubbed, halved lengthways, leaves reserved
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1
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small Spanish onion, thinly sliced using a mandolin
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| Dill seed dressing |
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2 tsp
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dill seeds
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1 tsp
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white peppercorns
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1
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clove of garlic, finely chopped
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2 tbsp
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white wine vinegar
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70 ml
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extra-virgin olive oil
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¼ cup
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coarsely chopped dill
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1
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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.
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2
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Arrange vegetables and leaves on a platter, drizzle with dressing and serve immediately.
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Note Purple carrots are available from specialist greengrocers. If unavailable, substitute with baby or regular carrots.
Drink Suggestion Crisp cold pilsner.
RECIPE Emma Knowles
PHOTOGRAPHY William Meppem
STYLING Emma Knowles
DRINK SUGGESTION Max Allen