Beetroot purée

A vibrant, pomegranate-flecked vegetable side dish from Diana Henry
By Diana Henry
Beetroot purée
  • Rating:
  • Serves: 4
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 75 g walnuts
  • 1/2 tsp salt
  • 3 cloves garlic, crushed
  • 2 1/2 tbsp chopped, fresh coriander
  • 350 g beetroot, cooked
  • 1/2 tbsp olive oil
  • 1/4 tsp ground coriander
  • 2 tsp red wine vinegar
  • 1/2 pomegranate, seeded

Method

1. Grind together the walnuts, salt and garlic together using a pestle and mortar. Add the herbs and grind to a paste.

2. Grate the beetroot into a bowl. Mix in the herb paste, along with the olive oil, coriander and vinegar.

3. Transfer to a serving dish, scatter pomegranate seeds over the top and serve.

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