Vibrant Lamb Salad With Radicchio, Beetroot And Tahini
Egg Free, Gluten Free, Grain Free, Legume Free, Low Carb, Nut Free, Sugar Free
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This vibrant lamb and radicchio salad, which uses leftover lamb and is packed with colourful plants filled with antioxidants, is a perfect way to shake up the salad game. It’s great served as a special lunch or simply as inspiration to explore different kinds of vegetables. This recipe is by Nutritionist Liv Kaplan.
Nutritional notes: Colour is such a great way to test the nutrition of a recipe, and this one is packed with vibrant pink beetroot, radish and radicchio. So you know you are filling your body with antioxidants, and to top it off you have nutrient rich slow-cooked lamb for an ultra filling and nourishing salad.
Transforming leftovers into a new dish is my favourite kind of recipe. In fact, it’s how I design my recipes. I use what I have in the house, and since I get a weekly box of fruits and veggies delivered, I always have interesting things to use.
Lamb is my favourite red meat by far, and there’s nothing better than a slow-cooked lamb shoulder, especially when it’s cooked really slowly. But this was the day after, and I wanted to give it a new life. There were a few things I had that the lamb was just begging to join – tahini, goat cheese, and beetroot. I also added a beautiful radicchio, which is a bitter leaf but a perfect complement to rich and fatty meats.
If you have beetroots, this cooking method (wrapped in foil, roasted and peeled) is a really versatile way to prepare them. You’ll see that I did this and used part of them in the salad, and part in the dressing, which has an insanely bright colour that you won’t believe until you see it.
Vibrant Lamb Salad With Radicchio, Beetroot And Tahini
Serves: 4 Prep time: 15 minutes Cook time: 45 minutes
Ingredients
- 1/2 small head of radicchio, roughly torn
- 3 watermelon radishes (or regular), finely sliced
- 2 medium beetroots
- 1/4 cup mixed seeds such as pumpkin and sesame, toasted
- 600g leftover cooked lamb
- 1/4 cup of parsley, finely chopped
- 100g goat cheese
- 1 tbsp olive oil
- 1/2 lemon, juiced
- Salt and pepper, to taste
Creamy Beetroot Tahini Sauce
- 1 medium beetroot
- 1/4 cup tahini
- 2 tablespoons olive oil
- 1 garlic clove, crushed
- 1/2 medium lemon, juiced
- Salt and pepper, to taste
Method
- Preheat the oven to 180°C.
- Wrap the three beetroots in foil and roast for 40-45 minutes or until tender. One of these is for the sauce, the remaining two are for the salad.
- Allow the beet to cool, then peel it. The skin should easily come off when using a spoon. After peeling, quarter the beet.
- To make the creamy beetroot sauce, add one beetroot, tahini, olive oil, garlic, lemon juice, salt and 60ml of water to a small food processor or blender.
- Process or blend until smooth, scraping down the sides as needed. Set aside
- To make the salad, add the torn radicchio and finely sliced radishes to a large serving platter. Drizzle over olive oil, lemon juice and salt and pepper. Lightly toss.
- Sprinkle over the remaining sliced beetroot followed by the lamb then crumble over feta and parsley.
Notes
This recipe is designed for leftover lamb. I’ve made it with roasted lamb shoulder, however it would work with lamb leg, lamb meatballs and even a simple grilled lamb backstrap!
It’s also best when the beetroot is already cooked. Whenever you have beetroot, prepare like this to prevent them from getting too old, then you can easily add them to salads or make delicious dressings.
If you have beetroots that need to be used, making a sauce is a great way to use them. This sauce is super versatile and can be paired with any protein or vegetable.
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