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Shredded Beetroot Salad
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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.