Beetroot, almond and fresh mint leaf salad
We’re crazy about beetroot and continue to dream up new ways to enjoy them, including this particularly delicious combination that can be served as a starter or as part of a mezze
SERVES
2
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
70
MINUTES
Ingredients
3 tbsp blanched, unskinned almonds or roasted Marcona almonds
450g cooked beetroot
2 tbsp shredded mint leaves
2 tbsp fresh pomegranate seeds
For the pomegranate dressing:
1 large pomegranate
1 tbsp Forum Cabernet Sauvignon vinegar or a good red wine vinegar
2 tbsp pomegranate molasses
4 tbsp extra virgin olive oil
sea salt
freshly ground black pepper
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