Middle Eastern Beetroot & Red Onion Salad

Serves 4

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 

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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 it is tender all the way through – you can test this by pushing a sharp knife into a beetroot – if it pushes in easily then it is cooked.  

2. Drain 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 gently dry toast the almonds for 3 – 4 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 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.