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Beetroot, Tahini Verde and Sourdough Salad

Beetroot is so versatile, and it grows very easily. I plant a few different varieties, which gives a great variation of sweetness and colour. Tahini verde is a sesame sauce full of garden herbs. It adds a burst of freshness, flavour and richness to the dish. It will keep for a couple of days in the fridge and is wonderful for salads and with fish. If you can’t find beetroot with leaves intact, use 50g salad leaves instead.

SERVES: 4 | PREP TIME: ABOUT 25 MINUTES | COOKING TIME: ABOUT 1 HOUR, PLUS COOLING

8 large red beetroots, leaves removed, washed and set aside

50ml red wine vinegar, plus 1 tbsp

2 bay leaves

5 cloves

1 tbsp table salt

6 tbsp olive oil

2 candy beetroots, peeled

4 slices of sourdough (about 200g)

sea salt and freshly ground black pepper

FOR THE TAHINI VERDE

100g tahini

2 tbsp chopped tarragon leaves

2 tbsp chopped coriander leaves

2 tbsp chopped mint leaves

2 tbsp chopped basil leaves

½ tsp table salt

1 Put the red beetroots in a saucepan and cover with water. Add the 50ml of red wine vinegar, bay leaves, cloves and the salt. Bring to the boil and cook for about 1 hour, or until just tender. Remove from the heat, drain, leave to cool, then peel and cut each one into 4–6 wedges. Put them in a bowl, drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Set aside.

2 Cut the peeled candy beetroots into 1–2mm-thick rounds, using a mandoline if you have one. Set aside.

3 To make the tahini verde, place all of the ingredients in the bowl of a small food processor, or a beaker for a stick blender, add 50ml cold water and blitz together to form a slightly chunky dressing.

4 Mix 3 tablespoons of the olive oil with the tablespoon of red wine vinegar in a bowl to form a vinaigrette, then set aside.

5 Brush the sourdough with the remaining olive oil and break it into chunky croutons. Season with salt and pepper. Heat a large frying pan over high heat, add the croutons and toast for 3–5 minutes.

6 Dress the beetroot leaves and candy beetroot slices with the vinaigrette.

7 Place the cooked beetroot wedges, dressed leaves and raw candy beetroot slices on a serving dish with the sourdough croutons. Dollop the tahini verde on top and serve.

MARCUS’ TIP:

I use a lot of bay leaves in my cooking, though they have a pungent flavour so one goes a long way. Plant a bay tree (in the garden or in a pot) – they are very hardy and do not take up much space. This will give you everyday access to the leaves.