- 3 medium beetroot
- 2 medium carrots
- ½ a celeriac
- 1 medium kohlrabi
For the dressing:
- Juice of half a lemon
- 4 tbsp olive oil
- 3 tbsp sherry or red wine vinegar
- 2 tsp caster sugar
- a small bunch of coriander, chopped
- a small bunch of mint, chopped
- a small bunch of flat leaf parsley, chopped
- ½ tbsp grated lemon zest
- salt and pepper
Shred the beets, carrots, celriac and kohlrabi (or fennel bulb) using a mandolin or food processor, so that you have fine julienned pieces.
Place into a bowl and cover in cool water (do the beets separately to prevent staining)
Make the dressing – lemon juice, olive oil, vinegar and caster sugar in a pan over low heat, until the sugar dissolves. Season with salt and pepper.
Drain the shredded vegetables and dry on paper towel, placing into a dry bowl. Pour warm dressing over the vegetables and leave to sit, covered in the fridge, for 45 minutes.
When ready to serve, remove from fridge, add herbs and lemon zest and adjust seasoning.
Serve with labneh (yoghurt cheese) or as a side to a main meal.
Recipe from: Yotam Ottolenghi’s Jerusalem