We can’t help but associate chestnuts with December when everyone’s in holiday mood. This side dish would complement any banquet and would even work well on the big day as an alternative to carrots and sprouts (not that there’s anything wrong with them). Another great idea from Sabrina Ghayour.
Roasted Beetroot Salad with Burnt Chestnuts, Tahini Yoghurt & Herb Oil – serves 4
- 1.5kg beetroot, roasted and peeled, quartered (roast beetroots wrapped in foil for between 45 to 90 minutes or until soft when pierced with a knife)
- 200g vacuum packed cooked chestnuts
FOR THE YOGHURT SAUCE
- 3 tbsp tahini
- 100g Greek-style yoghurt
- 2-3 tbsp olive oil
- 1-2 tbsp warm water
FOR THE HERB OIL
- 15g dill
- 15g coriander
- a good squeeze of lemon juice
- finely grated zest of 1 lemon
- 5 tbsp olive oil
TO GARNISH
- toasted sesame seeds
- toasted nigella seeds
Arrange the beetroot quarters over a large platter.
Heat a large frying pan over a high heat, then dry fry the chestnuts for a couple of minutes on each side or until slightly blackened. Arrange the chestnuts on the platter with the beetroot.
Make the herb oil by pouring boiling water into a bowl and immersing the dill and coriander in it. Leave to blanch for 1 minutes before draining and then cool the herbs by running under cold water.
Blitz the herbs in a blender with the squeeze of lemon juice, the lemon zest, olive oil and some salt and pepper. Blend to a smooth mixture, adding more oil to loosen if needed. Adjust the seasoning and set aside.
Combine the ingredients for the yoghurt sauce together and add enough warm water to make a smooth sauce. Drizzle the yoghurt sauce over the beetroot. Spoon over the herb oil and sprinkle with the toasted seeds to garnish.
(Original recipe from Feasts by Sabrina Ghayour, Mitchell Beazley, 2017.)
Jono & Jules do food & wine 
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