Beetroot, delicious in its own right, combines so well with other flavours. Tahini adds a savoury, nutty creaminess and the sweetness of chilli pairs with beetroot so well. Apple and chilli is a less well-known flavour pairing but it is well worth exploring for a new taste sensation to add to your regular cooking.
This is a simple grated slaw that is right at home with a salad or next to some spicy chicken or lamb, or even with some cheese on toast – endless possibilities!
Enjoy!
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 medium-sized beetroot
- 2 apples
- For the dressing: 1tsp tahini, 2 tbsp good olive oil, juice of half a lemon, ice-cold water.
- A pinch of chilli flakes, depending on how much heat you like.
Instructions
Cook the beetroot whole. Don't 'top and tail' it or you will lose the colour. Cut off the leaves and the root and boil it whole for about an hour, or until a skewer passes through easily. Run under cold water to rub off the skin and allow to cool.
Make up the dressing. Combine the ingredients in a mixing bowl, adding water a bit at a time to loosen the mix. Whisk until the tahini has fully combined with the dressing and there are no lumps; adding water gradually will help. Season to taste.
Peel the apple and grate into a bowl. Mix with lemon juice immediately to stop discolouration.
Grate the cooled beetroot into the same bowl.
Mix with the tahini dressing and a pinch of chilli flakes. Season to to taste and serve up.
Notes
I use my trusty Aleppo Pepper as the chilli in this recipe. It is well worth finding and buying, in my humble opinion. It is warm and smoky but never too strong and is lovely to compliment flavours without overpowering them.
