Spiced marinated beetroot with preserved lemon and anchovy salsa

Name: Spiced marinated beetroot with preserved lemon and anchovy salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1 tbs coriander seeds; 1 bunch each red and gold baby beetroot, trimmed; 1 preserved lemon quarter, flesh and white pith removed, rind finely chopped; 4 anchovies in oil, drained, finely chopped; 1 eschalot, finely chopped; 2 tsp dried chilli flakes; 1/3 cup (80ml) rice wine vinegar; 1/3 cup (80ml) extra virgin olive oil; 2 x 125g balls buffalo mozzarella, torn; Toasted sliced baguette and micro basil (optional) to serve

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Spiced marinated beetroot with preserved lemon and anchovy salsa

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by Phoebe Wood

Oct 01, 2017

Skip the canned beetroot and opt for this fresh mix at your next barbecue. This recipe is an extract from our new cookbook delicious. daily (HarperCollins, $45), out October 30.

1 tbs coriander seeds
1 bunch each red and gold baby beetroot, trimmed
1 preserved lemon quarter, flesh and white pith removed, rind finely chopped
4 anchovies in oil, drained, finely chopped
1 eschalot, finely chopped
2 tsp dried chilli flakes
1/3 cup (80ml) rice wine vinegar
1/3 cup (80ml) extra virgin olive oil
2 x 125g balls buffalo mozzarella, torn
Toasted sliced baguette and micro basil (optional) to serve

Method

1.

Place coriander seeds in a small frypan over low heat and toast, shaking the pan, for 3 minutes or until fragrant. Using a mortar and pestle, roughly crush. Set aside.
2.

Enclose each beetroot in microwavesafe plastic wrap and microwave for 10 minutes or until tender. (Alternatively, steam until tender.) Remove from the plastic wrap, allow to cool slightly, then peel and discard skins. Halve any larger beetroot.
3.

Place preserved lemon, anchovy, eschalot, chilli, vinegar, oil and crushed coriander seeds in a bowl and stir to combine. Season. Add gold beetroot and stir to coat. Set aside for 5 minutes to marinate.
4.

Drain gold beetroot, reserving dressing. Arrange red and gold beetroot on a serving platter. Add mozzarella and baguette slices. Drizzle with dressing and scatter with micro basil, if using, to serve.