Loving the beets
Ready to boost your immunity with just one simple salad recipe? Beetroot is a great source of fibre, folate (vitamin B9), manganese, potassium, iron and vitamin C. The below recipe is also packed with other healthy ingredients including pomegranate and zesty lemon.
Executive chef Anees Ansari at The Ritz-Carlton Ras Al Khaimah, Al Wadi Desert boasts over 15 years of culinary experience of different cuisines across six countries. Like many of us, his interest in cooking developed by observing his mother. He was fascinated to see how various raw ingredients changed in texture, colour and taste. He cooked his first ever dish for his beloved grandmother – a simple egg preparation with tomato and coriander.
As a chef, he says cooking always comes from the heart. You must find an emotional bond with each recipe and respect every ingredient. And when asked about his favourite dish – he chose the Asian marinated sea bass cooked in lotus leaves and served with jasmine rice. Sounds delicious? We think so too.
We asked him to share a simple but yummy recipe we could try at home and without hesitation, he chose the roasted beetroot salad, which is his personal favourite to whip up anywhere, any time.
80g Beetroot
5g Lemon Dressing
80g Beetroot Hummus
5g Radish slice
10g Pomegranate
5g Rocket leaves
Salt to taste
100ml Lemon juice
300ml Olive oil
30g Dijon mustard
Mix all the above in the blender and blend
100g Roasted beetroot
50g Tahini
Blend all together. Season to taste.
Spread hummus on the plate with a mould.
Add the dressed beetroot on top along with chickpeas, feta cheese, sliced red radish and pomegranate.
Add lemon dressing to the rocket lettuce and garnish the salad with it.
