Roasted Beetroot & Red Onion Salad with Preserved Lemon

By August 20, 2021Mains, Salads

Another Great Ottolenghi Salad. Full of unusual flavours when blended together, they just dance on your tongue. Enjoy!



Prep time

15 Minutes

Cooking time

35-40 Minutes


  • 2 medium-size raw beetroot
  • ½ red onion, thinly sliced
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 3 wedges of preserved lemon, finely chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped dill
  • 3 tablespoons greek yoghurt
  • 1½ teaspoon peanut butter or tahini


  • Preheat oven 220ºc
  • Clean the beetroot, leaving the skin on
  • Wrap each beetroot in foil, and place it on a baking tray 
  • Cook in preheated oven for 35-40 minutes, or until just cooked. Test by piercing with a skewer
  • While the beetroot is cooking, prepare the salad
  • Combine the yoghurt and peanut butter or tahini by mixing well together
  • In a small pan, heat oil and add the cumin seeds. Cook until they start popping, (2-3 minutes)
  • Roughly cut the preserved lemon and add to a bowl with ½ the dill
  • Add the sliced onion and cumin seeds with oil, gently toss. Set aside until beetroot is cooked and cooled
  • When beetroot is cooked allow to cool slightly, remove foil and beetroot skins, then slice
  • Add the sliced beetroot to the salad and toss gently to coat
  • Arrange salad on a serving dish and dollop the yoghurt mixture onto the salad and sprinkle with remaining dill
  • Serve and Enjoy!

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