Salads
Beta et Porrum (Beet and Leek Salad)
Ingredients
- - 4 medium beetroots, trimmed
- - 2 leeks, sliced
- - 45 ml olive oil (3 tbsp olive oil)
- - 30 ml white wine vinegar (2 tbsp white wine vinegar)
- - 1/2 tsp ground cumin
- - 1 tbsp fresh coriander, chopped
- - Salt, to taste
Method
- Boil the beetroots whole in salted water for 30-35 minutes, until tender when pierced with a knife.
- Meanwhile, boil or steam the sliced leeks for 5 minutes, until just tender, then drain.
- Once cool enough to handle, peel the beetroots and cut into wedges.
- Combine the beetroot and leeks in a mixing bowl.
- Whisk together the olive oil, vinegar and cumin, pour over the vegetables, toss gently, scatter with coriander and season with salt.
Native Name: Beta et Porrum
Cultural Background: Beets and leeks were both common in Roman kitchen gardens, and boiled root vegetables dressed with oil, vinegar and a little cumin appear frequently in Roman writing as a practical, cold-weather side eaten on their own or alongside a main dish.
Tips: Handle warm beetroot with gloves or under running water when peeling to avoid staining your hands.
Variations: Add a spoonful of honey to the dressing for a sweeter, oxymel-style variation.
Vegetarian / Vegan Note: Naturally vegan.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: Serve cold or at room temperature; not intended to be reheated.
Nutrition: Approx. 130 kcal, 3 g protein, 15 g carbohydrate, 7 g fat per serving.
FAQs:
Q: Can I roast the beets instead of boiling?
A: Yes, roasting works well and deepens the flavour, though boiling is closer to the Roman method.
Q: What if I don't have fresh coriander?
A: Parsley makes a reasonable substitute, though the flavour profile will be milder.