A colourful, refreshing salad with earthy beetroot, crunchy cucumber and peppers, juicy pomegranate seeds, and a sweet-tangy pomegranate molasses dressing.
Add the dressing just before serving to keep the cucumber crisp and fresh.
Start with 2 tablespoons of pomegranate molasses. Its sweetness and acidity vary by brand, so adjust to taste.
For the best presentation, arrange the red and yellow peppers throughout the beetroot rather than mixing too aggressively, and sprinkle the pomegranate seeds on top.
For extra crunch, add a handful of toasted nuts or pumpkin seeds if desired.
Shreded Beetroot Salad
Servings 4
Ingredients
- 2 medium cooked beetroots peeled and shredded (about 2 cups)
- 1 medium cucumber shredded
- ½ red bell pepper julienne sliced
- ½ yellow bell pepper julienne sliced
- 1 pomegranate seeded
- For the dressing:
- 2 tbsp pomegranate molasses
- ¼ tsp freshly ground black pepper or to taste
- ¼ tsp salt or to taste
- 1 tbsp olive oil optional
Instructions
- Combine the ingredients
- Place the shredded beetroot, cucumber and sliced peppers in a large mixing bowl. Add the pomegranate seeds, reserving a small handful for garnish.
- Make the dressing
- In a small bowl, mix the pomegranate molasses with olive oil and lemon juice, if using. Add the salt and black pepper. Taste and adjust the balance of sweet, sour and seasoning.
- Dress and serve
- Pour the dressing over the salad and toss gently until everything is evenly coated. Garnish with the reserved pomegranate seeds and serve chilled or at room temperature.
