Beetroot Salad with Pomegranate Dressing

Beetroot and pomegranate salad

A simple salad with a middle eastern touch. This salad is delicious in its own right or would be a perfect match to slow cooked lamb, chargrilled steak or roast chicken.

2 large or 4 small beetroot, scrubbed
150g marinated goats 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 on a baking tray. Roast for 45 mins to 1 hour or until beetroot is tender. Allow to cool slightly, then rub off the skin. Cut each beetroot into wedges.
  2. Meanwhile, add the almonds and oil to small frypan and gently toast until the almonds are golden and crunchy. Add the salt and toss to combine.
  3. Prepare the dressing by combining all ingredients in a bowl, whisk to combine. Taste and adjust to suit your palate.
  4. 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.
  5. Finish the salad with small chunks of the marinated goats cheese and a scattering of toasted almonds and an extra drizzle of dressing if required.


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