Leek and Beet Salad with Walnut Dressing

I love beet salads, my go-to is the classic beet, orange, and red onion affair. This is a bit more fiddly, but also a whole different experience. The leeks are blanched, the dressing is rich and nutty made with walnuts, garlic, and tangy tamarind water and vinegar. The textures come together in a lovely way and it is a subtle yet rich mix of flavors. The bright dressing and crunchy arugula make it a great counterpoint to something like the hearty Mujadara (Lentils and Rice) dish I served it with. This makes a great side, but could even be a meal in itself for a light lunch.

Leek and Beet Salad with Walnut Dressing

Adapted from Yottam Ottolenghi

Serves 4 as a side, or 2 as a main

4 medium beets, about 1 1/3 lbs
4 medium leeks, cleaned well and cut into 4-inch segments
A handful of cilantro, chopped or picked from the stems
1-2 cups arugula
1/3 cups pomegranate seeds (optional)

Dressing
1 cup walnuts, coarsely chopped
4 cloves garlic, finely chopped
¼ tsp chile flakes
¼ cup cider vinegar
2 Tbsp tamarind water
2 ½ Tbsp oil (olive, walnut, peanut, or vegetable oil)
1 tsp salt
 

1. Preheat the oven to 425°F

2. Wrap the beets individually in aluminum foil and roast them for 1 – 1 ½ hours, depending on their size. Once cooked, you should be able to stick a small knife through to the center easily. Remove from the oven and set aside to cool.

3. Once cool enough to handle, peel the beets, halve them, and cut each half into wedges. Put in a bowl and set aside.

4. Place the leeks in a medium pan with salted water, bring to a boil, and simmer for 10 minutes, until just cooked; its important to simmer them gently and not overcook them so they don’t fall apart. Drain and refresh under cold water, then use a very sharp knife to cut each into segments into quarters(or halves for smaller leeks). Let dry on paper towels. Transfer to a bowl, separate from the beets, and set aside.

5. While the vegetables are cooking, mix together the dressing ingredients and leave to come together for at least 10 minutes.

6. Divide the walnut dressing and the cilantro equally between the beets and the leeks and toss gently. Taste both and add more salt if needed.

7. To put the salad together layer most of the beets, then the arugula, then most of the leeks, then the remaining beer, and finish with more leeks and arugula. Sprinkle with pomegranate seeds, if using. Serve.