Bethany Kehdy's recipe for Shaved Beetroot, Radish & Grapefruit Salad
From Bethany Kehdy’s The Jewelled Kitchen.

bethany-kehdy-author-of-the-Jewelled-KitchenThis colourful salad from Bethany Kehdy, crowned the “new champion of Middle Eastern food” by Yotam Ottolenghi, is a delight to look at – and even better to eat! ‘Traditionally the beetroots for this salad are boiled, roughly chopped and served with a tarator dressing, but here they are served raw. If you cannot resist cooking them they can be sautéed for a couple of minutes in sesame oil. I really enjoy the earthiness and crispness of raw beetroot, and if you want a really spectacular showpiece try combining different colours and varieties. The radishes add a great contrast, with their peppery-hot tones, against the sweet-tart grapefruit and the rich, nutty tahini.’

Shaved Beetroot, Radish & Grapefruit Salad

Serves: 4

Preparation time: 20 minutes
3 tbsp tahini
2.5cm/1in piece of root ginger, peeled and grated
1 garlic clove, finely chopped
5 tbsp verjuice, or lime juice to taste
100g/3½oz radishes
400g/14oz beetroots, peeled
1 pink grapefruit
1 tbsp sesame seeds (optional)
2 tbsp finely chopped dill leaves, plus extra for sprinkling
sea salt and freshly ground black pepper
warm Arabic Bread, to serve (optional)
1. Put the tahini, ginger and garlic in a bowl, then season to taste with salt. Slowly pour in the verjuice, whisking quickly as you pour. Set aside. You can prepare this dressing a day ahead to allow the flavours to develop, if you like.
2. Using a mandolin on the thinnest setting, slice the radishes, then the beetroots, keeping them separate until assembly. Alternatively, you can use a vegetable peeler or a knife to make thin slices. Arrange the slices on a large platter or in a shallow serving bowl.
3. Zest the grapefruit using a zester, removing only the coloured part of the peel and leaving the bitter white pith. If you don’t have a zester, use a vegetable peeler to peel, then finely chop the rind. Put the zest to one side. Peel away and discard any remaining peel and pith and cut the grapefruit into thin slices. Arrange the slices over the beetroots and radishes.
4. Sprinkle the zest over the salad and pour over the tahini dressing.
5. If using, toast the sesame seeds in a heavy-based pan over a medium heat for 1 minute until golden and fragrant, shaking the pan often. Sprinkle the sesame seeds and dill over the top of the salad and season to taste with pepper. Toss before serving and sprinkle with extra dill. Serve as part of a mezze or as a side dish with warm Arabic Bread, if you like.


Bethany Kehdy is a pioneer of today’s new Middle Eastern cuisine.The Jewelled Kitchen takes you on an unforgettable adventure of Middle Eastern and North African cuisines. From Tuna Tartare with Chermoula and Sumac-Scented Chicken Parcels, to Cardamom-Scented Profiteroles and Ma’amoul Shortbread Cookies – mouth-watering dishes for you to try. Find Bethany at her inspiring food blog


    “Original and delicious” –  Yotam Ottolenghi

     The Jewelled Kitchen by Bethany Kehdy

      224 pages • Illustrated • £20.00

      AUS $32.99 NZ $42.00

      £20.00 l Buy the e-book now!



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