Beetroot, Pomegranate & Feta Salad
This salad is a beetroot lover's dream! Packed full of roasted caramelized beetroot topped with salty crumbly feta and juicy pomegranate, it's perfection!
This salad! Oh yes, this is a good one. I've made it a few times already and it's always a big hit. I absolutely love the combination of the caramelized beetroot, the fruity pomegranate seeds and the salty crumbly feta. Combined with a super delicious simple vinaigrette, it's a real crowd pleaser! I've made it for parties, family gatherings and just because I love it and it's always very popular.
To save a bit of time, I like using pre-cooked beetroot for this recipe. Don't get me wrong, I love cooking with fresh beetroot but it always takes forever and a half to roast it in the oven. I remember checking again and again when I recently made it with fresh baby beetroot and they were still not tender! So I highly recommend using pre-cooked beetroot. Plus your hands won't get all stained from peeling the beetroot.
Do you know the best way to get the pomegranate seeds out of the fruit? I only learnt about this last year but the best way is to cut off the top and bottom. Then make slits where you can see the white dividing "skin" and break it open there. That way you have segments which will make it easier to get the seeds out. I know another way is to cut it open, hold it over a bowl and knock on it with a wooden spoon. But somehow that always results in so much splattering... which is the best way you know for getting the seeds out?
I used lamb's lettuce (apparently also known as cornsalad) as my green base for this salad. You can also use any other kind of lettuce if you prefer another one. I just really like the taste of lamb's lettuce! Butter Lettuce would definitely also be really nice. I wouldn't choose a very crunchy one like Romaine lettuce to be honest though because it works really well with the lettuce being a bit softer and milder.
The dressing I used here is a simple blend of olive oil, Aceto Balsamico, maple syrup and salt. It's lovely with the strong flavors of the general salad and I generally love a sweet and sour dressing. Maple syrup is generally amazing in a salad dressing because it tastes so good but also because it dissolves beautifully.
Will you make this salad soon? Or how about my Lentil & Avocado Salad?
This salad is a beetroot lover's dream! Packed full of roasted caramelized beetroot topped with salty crumbly feta and juicy pomegranate, it's perfection!
- 500 grams pre-cooked beetroot (1.1 pounds)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 4 cups mixed lettuce
- 1/2 cup crumbled feta cheese
- 1/2 pomegranate
- 1.5 tablespoon olive oil
- 1.5 tablespoon Aceto Balsamico
- 1.5 tablespoon maple syrup
- 1/2 teaspoon salt
Pre-heat oven to 180°C (356°F). Cover baking tray with baking paper.
Drain the pre-cooked beetroot and cut into wedges. Add to a bowl together with olive oil, salt, garlic powder and thyme. Mix well so that all wedges are covered.
Spread beetroot wedges over the baking tray so that there's minimal overlap. Roast at 180°C (356°F) for one hour until they're caramelized. Let cool off for 15 minutes.
Remove the seeds of half a pomegranate. Put aside.
Add the mixed lettuce to a bowl together with the roasted beetroot, crumbled feta cheese and the pomegranate seeds.
For the dressing, mix together olive oil, Aceto Balsamico, maple syrup and salt. Pour over the salad and mix together. Serve immediately. Enjoy!
