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Beetroot Salad with Pomegranate Dressing

Salad recipe, Kitchen to Table, Yamba

This roasted beetroot salad with pomegranate dressing is a simple salad with a middle eastern touch. We’ve added ground cumin and coriander, along with pomegranate molasses to the dressing.

This roasted beetroot salad is delicious in its own right or would be a perfect match for slow-cooked lamb, chargrilled steak, or roast chicken.

2 large or 4 small beetroot, scrubbed OR use PRECOOKED beetroot
150g marinated goat cheese, drained from its oil (reserve the oil for cooking or use in the dressing)
150g rocket leaves

Toasted Almonds
1/4 cup almonds, coarsely chopped
1-2 tbsp olive oil
1 tsp salt flakes

3 tbsp olive oil (or the oil drained from the marinated goats cheese)
1 tbsp pomegranate molasses
1 tsp honey
1/2 tsp ground coriander
1/2 tsp ground cumin
salt & pepper
1/4 cup fresh herbs, chopped (eg parsley, coriander, mint, or a mix of all three)


  1. Preheat the oven to 180C. Wrap each beetroot in a piece of foil, then place it on a baking tray. Roast for 45 mins to 1 hour or until the beetroot is tender. Allow to cool slightly, then rub off the skin. NOTE: skip this step if using PRECOOKED beetroot.
  2. Cut each beetroot into wedges.
  3. Meanwhile, add the almonds and oil to a small frypan and gently toast until the almonds are golden and crunchy. Add the salt and toss to combine.
  4. Prepare the dressing by combining all ingredients in a bowl, whisk to combine. Taste and adjust to suit your palate.
  5. Place the rocket leaves and beetroot wedges in a large bowl and add just enough of the dressing to coat everything nicely. Transfer to a serving platter.
  6. Finish the salad with small chunks of marinated goat cheese, a scattering of toasted almonds, and an extra drizzle of dressing if required.



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