PREP TIME: 10mins COOKING TIME: 40mins

I love the textures and flavours of the quick and super easy salad.

Earthy beetroot, crunchy peppers, salty feta, sweet pomegranate, peppery rocket all dressed in a sweet and slightly tangy pomegranate molasses.

Just goes to show that you don’t need a long list of ingredients (which I am known for) to create something totally moorish.

Organic and seasonal ingredients are full of flavour and a simple roasting in the oven with olive oil are all they need to shine.

WHAT YOU WILL NEED

The salad will be amazing with hummus and a quick flatbreads.

INGREDIENTS
  • 3 beetroots, peeled and diced
  • 2 red peppers, diced
  • 1 yellow pepper, diced
  • 100g feta, cubed
  • 100g pomegranate seeds
  • 3 handful rocket
  • salt & pepper
  • handful toasted cashew nuts (opt)

Dressing:

  • 50ml olive oil
  • 2 tablespoons pomegranate molasses
  • pinch of salt
METHOD
  1. Preheat the oven to 200c and line two baking trays with baking paper.
  2. Add the beetroot to one tray, add olive oil and season with salt & pepper, roast in the oven for 30-40 minutes, by this time the beetroot should be firm but soft enough for a knife to slide through. Remove and cool.
  3. Add the peppers to another tray, season with olive oil, salt and pepper and pop in the oven with the beetroot to roast for 20 minutes. Remove and cool.
  4. Add the dressing ingredients together and whisk to combine, taste and adjust the seasoning by adding more molasses if needed.
  5. When ready to serve, add the rocket to a pretty salad platter, top with the beetroot, peppers and pomegranate seeds. Drizzle over the dressing and top with toasted cashew nuts if using. Enjoy!

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PREP TIME: 10mins COOKING TIME: 40mins

I love the textures and flavours of the quick and super easy salad.

Earthy beetroot, crunchy peppers, salty feta, sweet pomegranate, peppery rocket all dressed in a sweet and slightly tangy pomegranate molasses.

Just goes to show that you don’t need a long list of ingredients (which I am known for) to create something totally moorish.

Organic and seasonal ingredients are full of flavour and a simple roasting in the oven with olive oil are all they need to shine.

WHAT YOU WILL NEED

The salad will be amazing with hummus and a quick flatbreads.

INGREDIENTS

  • 3 beetroots, peeled and diced
  • 2 red peppers, diced
  • 1 yellow pepper, diced
  • 100g feta, cubed
  • 100g pomegranate seeds
  • 3 handful rocket
  • salt & pepper
  • handful toasted cashew nuts (opt)

Dressing:

  • 50ml olive oil
  • 2 tablespoons pomegranate molasses
  • pinch of salt

METHOD

  1. Preheat the oven to 200c and line two baking trays with baking paper.
  2. Add the beetroot to one tray, add olive oil and season with salt & pepper, roast in the oven for 30-40 minutes, by this time the beetroot should be firm but soft enough for a knife to slide through. Remove and cool.
  3. Add the peppers to another tray, season with olive oil, salt and pepper and pop in the oven with the beetroot to roast for 20 minutes. Remove and cool.
  4. Add the dressing ingredients together and whisk to combine, taste and adjust the seasoning by adding more molasses if needed.
  5. When ready to serve, add the rocket to a pretty salad platter, top with the beetroot, peppers and pomegranate seeds. Drizzle over the dressing and top with toasted cashew nuts if using. Enjoy!

Print Friendly, PDF & Email