Colorful Beetroot Salad Topped with Pickled Stalks

Step 1: Prepare the Beetroot

Start by carefully trimming away the stalks and leaves from the beetroot. Immerse them in a bowl of cold water, giving them a thorough wash to remove any stubborn grit. Drain and rinse again, then set them aside to dry completely. Next, scrub the whole beetroot diligently to eliminate any lingering dirt. Pat them dry with a clean towel, then place the beetroot in the center of a generous square of foil. Season liberally with salt and pepper, drizzle with 1 tablespoon of olive oil, and wrap them tightly to seal in the flavor. Cook in an air fryer set to 200°C for about 50 minutes, or place in an oven at 220°C (200°C fan/gas 7) until a sharp knife easily pierces through the flesh. Once done, allow them to cool before finely slicing for added elegance.

Step 2: Pickle the Stalks

While the beetroot is roasting, turn your attention to the stalks. In a saucepan, combine the white wine vinegar, sugar, and crushed coriander seeds along with 1 teaspoon of salt. Bring this mixture to a gentle simmer, then remove from heat. Toss in the reserved beetroot stalks, stirring well to ensure they’re fully coated in the tangy marinade. Allow the stalks to pickle for at least 30 minutes, letting the flavors meld beautifully. In a separate bowl, whisk together the horseradish sauce, soured cream, 1 teaspoon of honey, and a generous splash of fresh lemon juice. Season to taste, and don’t hesitate to add more horseradish if you prefer a stronger kick. Keep this mixture chilled until you’re ready to serve.

Step 3: Assemble the Salad

As you wait for the beetroot to cool, it’s time to bring everything together. In a large mixing bowl, combine the wholegrain mustard, the remaining lemon juice, honey, and finely chopped mint leaves, along with the rest of the olive oil. Whisk until the ingredients are harmoniously blended, then season to your liking. Gently fold in the cooked puy lentils and the reserved beetroot leaves, ensuring everything is well combined. Roughly chop a handful of the pickled beetroot stalks and stir them into the mixture for an extra burst of flavor and texture.

Spread the colorful lentil mixture elegantly over a serving platter, then artfully layer the finely sliced beetroot on top. If you’re using hot smoked fish, add it atop the salad for a delectable touch. Finish off the dish with generous dollops of the creamy horseradish sauce, creating a stunning presentation that’s as delightful to the eye as it is to the palate. Enjoy your vibrant, nutritious creation!