Jono & Jules do food & wine

A nice salad using raw beetroot. It tastes really fresh and good for you. 

Beetroot with walnuts and cumin – serves 4

• 75g walnuts
• 1 tsp cumin seeds
• about 400g beetroot
• a handful of parsley, chopped
• juice of 1 small orange
• a squeeze of lemon juice
• 2 tbsp rapeseed oil

Heat a dry frying pan over a medium heat and gently toast the walnuts for a few minutes, until toasted and starting to colour. Remove from the pan and add the cumin seeds. Toast these for 1-2 minutes, until fragrant, then tip onto a plate. 

Peel the beetroot and grate it coarsely into a bowl. Add the parsley, orange juice and a squeeze of lemon juice, 1 tbsp rapeseed oil and salt and pepper. Mix and season again to taste. Leave for 20 minutes or so to marinate and soften. 

Spread the beetroot over a serving dish. Bash the toasted walnuts roughly and scatter over the beetroot. Bash the toasted cumin seeds too, then scatter over the salad. 

Finish with another drizzle of oil. 

(Original recipe from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall, Bloomsbury, 2011.)