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Beetroot Salad With Pomegranate + Pistachio

Beetroot Salad With Pomegranate + Pistachio

I love making this salad as part of my festive Christmas lunch or dinner. The delicate sweetness of golden and red beetroot is captured when they are roasted in the oven then allowed to cool gently as they slowly develop their flavours. Serve warm or cold tossed with peppery leafy greens such as rocket and accentuated with a sprinkle of pistachio and a cultured yoghurt style labna or grilled haloumi.

What’s great about it:

Beetroots are packed with phytonutrients called betalains that provide antioxidant and anti-inflammatory support to the body. They are also high in minerals such as calcium and magnesium that help with bone mineralization and muscle contraction. Beetroot is also one of the richest dietary sources of antioxidants and naturally occurring nitrates. Rocket is rich in  the B-complex group of vitamins such as thiamin, riboflavin, niacin, vitamin B-6 (pyridoxine), and pantothenic acid those are essential for optimum cellular enzymatic and metabolic functions.

+ ingredients & methods +

ingredients (Serves 6)

1 kg baby beetroot (I’ve used golden beetroot as well as red)
150 g wild baby rocket leaves (arugula)
80 g Labna or your choice of Persian feta or grilled halloumi
handful pistachio nuts – chopped  or alternatively, you can use my dukkah which is delicious in this salad
generous pinch of ground black pepper
fresh pomegranate jewels  – optional if available

 

Pomegranate Dressing
3 tablespoons pomegranate molasses
Juice from 1/2 lemon
60 ml cold pressed olive oil

 

Combine all the dressing ingredients until creamy. I like to whisk them together.
Taste and adjust if needed.
Store in a screw top jar in the fridge for up to 5 days.

method

  1. Preheat your oven to 180 C.
  2. Trim the whole beetroot from leaves and wash well with the skin still on.
  3. Wrap each whole beetroot in foil and place onto a baking tray.
  4. Roast for about 30 – 35  minutes.
  5. Remove from the oven and allow to rest in the foil for about 1 hour – this process allows the skin to be removed easily.
  6. Remove the foil and peel the skin off with your fingers.
  7. Cut beetroot in half and  leave a few whole if they are smaller.
  8. Arrange onto a serving platter or large bowl along with wild rocket leaves.
  9. Arrange over the labna then pistachio.
  10. Drizzle over the combined dressing just before serving.  Smashed raspberry dressing is also delicious on this salad.
  11. Enjoy and delight.
+ notes & inspiration +
  • Scatter with roasted walnuts in place of pistachio
  • Add finely sliced radish and fresh chopped parsley
  • Serve alone or with fish in a bagearth burgers or spinach + ricotta tart
  • Avocado can be used in place of labna if dairy free.
  • Perfect to enjoy for celebrations or as a portable picnic lunch.

 

  • Pomegranate molasses is available from all good grocers, supermarkets and Middle Eastern food markets.
    If you can’t find it you can use a good aged balsamic vinegar.
  • This beautiful salad lasts for about 2 days in the fridge.
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