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Light Meals, Sides & Soups
Middle Eastern Beetroot & Red Onion Salad 

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Middle Eastern Beetroot & Red Onion Salad 

 

This simple late summer/autumn salad is beautiful served with Pita pockets, Falafel and Hummus, or as a tasty side dish.

 

It uses pomegranate molasses, which you can pick up from any specialty Mediterranean Warehouse or supermarket. The pomegranate molasses is worth sourcing as the tangy umami sweetness of the molasses combined with the earthy richness of the beetroot is what really makes this salad sing.

 

The red onions cut through all that sweetness, and the addition of toasted almonds on top gives a satisfying crunch.

 

You can use slivered almonds to toast instead of chopping whole almonds, but I enjoy the rough texture of the hand cut almonds. 

Ingredients

  • 3 medium beetroot (about 600 grams) 

  • 1 small red onion, sliced into thin crescents 

  • 3 tablespoons apple cider vinegar 

  • Sprinkle of salt 

  • ¼ cup raw almonds 

  • 2 tablespoons pomegranate molasses 

  • 1 tablespoon olive oil 

  • Small handful of fresh mint 

Method 

  1. Put a large pot of water on to boil. Wash the beetroot well keeping them whole. Once the water is boiling place the beetroot in, cover and cook for around 45 minutes, until the beetroot is tender all the way through – you can test this by pushing a sharp knife into the beetroot – if it pushes in easily then it is cooked.  

  2. Drain beetroot into a colander to cool while you prepare the onions and almonds. 

  3. Place the onion crescents, apple cider vinegar and salt into a small bowl, mix together and marinate at room temperature for at least half an hour. 

  4. Roughly chop the almonds into small pieces or slivers with a large knife. 

  5. Put a small frypan on the heat and dry toast the almonds for 4 – 5 minutes, or until nicely toasted, shaking the pan so they don’t burn. Set aside. 

  6. Take the cooled beetroot and rub the skins off with your fingers. Cut the beetroot into small cubes and place into your salad serving bowl. 

  7. Mix the pomegranate molasses and the olive oil together and drizzle over the cubed beetroot, mixing through well ensuring all the beetroot is coated with the dressing. 

  8. Add the marinated onions and mint, mixing once more, and top with the toasted almonds. 

  9. This salad is best served at room temperature – if you are serving refrigerated leftovers (highly unlikely!) bring back to room temperature before eating. 

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