Warm or cold;starter,main course or accompaniment, this recipe ticks all these boxes. It’s one of my favourite salads, it’s healthy and absolutely delicious. I make this dish in the summer to serve with a family BBQ or during the winter, slightly warm, with slow roasted shoulder of lamb.
My secret spice for this dish is sumac, which gives a slightly sour taste on the pallet and so complements the beetroot. The toasted sunflower seeds adds a gentle crunch to the salad andI like the different textures it offers. This dish is almost like a beautiful song, harmonious and well balanced.
I use a solution of vinegar, sugar, salt and oil to macerate the raw beetroot. This solution softens the hard fibrous beetroot. Macerating the beetroot means that no cooking is required, this keeps the fresh flavour of the beetroot.