If your memories of beetroot are ’70s salads soaked in vinegar, think again. Beetroot is the hot new ingredient and we show you how to use it in this easy but tasty salad recipe.
Preparation time: 10 minutes, plus 20 minutes’ marinating
Serves 2
2tbsp pomegranate molasses or syrupy balsamic vinegar, such as Belazu
1tbsp walnut oil
juice 1 orange
1 garlic clove, crushed
200g (7oz) cooked beetroot, quartered
100g (4oz) mixed salad leaves
50g (2oz) walnut halves, toasted
100g (4oz) fresh goats’ cheese, sliced
1 To make the dressing, mix together the molasses (or balsamic vinegar), walnut oil, orange juice and garlic in a bowl, pour over the beetroot and leave to marinate for 20 minutes.
2 Divide the salad leaves and walnuts between two plates, top with the beetroot and goats’ cheese and pour over any remaining dressing. Serve immediately.
Per serving: 425cals, 30g fat, 10g saturated fat, 22g carbohydrate
Foodie fact file
Pomegranate molasses is a thick, sticky liquid made from reduced pomegranate juice and is used in Middle Eastern cooking. You can buy it in Middle Eastern grocers or in the Special Selection range at Sainsbury’s. Drizzle it over summer fruits, duck breasts and chicken. Grenadine, a sweet, syrupy drink, is a cordial and is not a suitable replacement for pomegranate molasses.
