6 January 2020The holiday season is showing no signs of letting up as we head for Old Russian Christmas (on 7 January), a favourite of the Knidos Cookery crew!
On a recent visit to Uzbekistan, we dropped by Vlad’s restaurant in Tashkent and were served a great beetroot and walnut dish – Vlad’s Korolevsky salad.
Vlad’s, or U Vlada is a long-established Tashkent eatery famous for simple fare such as shashlik and salad and it’s lethal homemade wine served in half litre jugs, or YPLs (from the Russian for ‘another half litre’.
We love their Khorovats, an Armenian roasted vegetable salad ( recipe to follow later), achik chuchuk, a fiery Uzbek tomato salad and of course the Korolevsky. We’ve made it in a southern Indian style to bring you Beetroot Poriyal.Ingredients
- 250 g beetroot (roasted and grated)
- One small onion
- One cm ginger
- One teaspoon cumin
- One teaspoon chilli flakes
- Juice of one lime
- Two walnuts
- 25 ml olive oil
Method
- Bake the beetroot in an oven pre-heated to 180 c for 40 minutes. Let it cool then peel it before grating it finely.
- While the beetroot is cooling, fry the onion and spices in the olive oil for 10 minutes.
- Add the beetroot to the onion mix and stir in the lime juice. Sprinkle toasted walnuts over the top of the salad just before serving.
Knidos Cookery Club 