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
Method
To cook the beetroot, leave 5cm of leaf stalks on top and the whole root on the ‘tail’. Save the stalks and young leaves. Hold the beetroot under a running tap and wash off the mud with your hands, so that you don't damage the skin; otherwise, the beetroot will bleed during cooking. Cover with cold water and add a little salt and sugar. Cover, bring to the boil and simmer on the hob or cook in the oven (230°C), for 1-2 hours depending on size. Beetroot are usually cooked if the skin rubs off easily and if they dent when pressed with a finger. If in doubt, test with a skewer or the tip of a knife.
If using blanched almonds, roast them in the oven at 150°C for 10-15 minutes until golden brown. Remove and leave to cool, then roughly chop.
Peel and slice the beetroot into wedges.
To make the pomegranate dressing, cut the pomegranate in half and juice on a citrus juicer. Alternatively, remove the seeds and discard any bitter skin or white pith. Put the seeds in a nylon sieve and press them with the back of a spoon to extract all the juice, discarding any skin or hard seeds. Put the juice and the remaining dressing ingredients into a jam jar with a lid, season with salt and pepper and shake well.
Pour the dressing over the beetroot, then scatter over the almonds, mint and pomegranate seeds. Mix gently, taste and serve.
From Grow, Cook, Nourish published by Kyle Books
