Beetroot Salad

Beetroot Salad

Indulge your taste buds in a symphony of vibrant colors and flavors with our exquisite Beetroot Salad with Pomegranate Dressing. This refreshing and nutrient-packed salad is a celebration of earthy beets, transformed into tender, jewel-toned gems, harmonizing effortlessly with the sweet and tangy allure of a homemade pomegranate dressing. A marriage of wholesome ingredients, this salad not only captivates the senses with its visual appeal but also delights the palate with a perfect balance of textures and tastes. Get ready to embark on a culinary journey that combines simplicity and sophistication, showcasing the natural goodness of fresh produce in every delectable bite.


Serves 4

For the pomegranate dressing:

4 fl oz. pomegranate juice

2 tbsp. shallot, chopped

2 tbsp. red wine vinegar

4 tbsp. olive oil

2 tbsp. maple syrup

1 tbsp. orange zest

½ tsp. salt

½ tsp. black pepper

For the salad:

7 oz.  baby spinach

2.6 oz. canned brown lentils, drained

3 cooked beets, cut into wedges

4 tbsp. basil, chopped

3.5 oz. pomegranate seeds

3.5 oz. plant based cheese (We like Miyokos)

2 oz. walnuts

How to Prepare

To make the dressing place the pomegranate juice and shallot into a small pot and bring to a simmer over medium-low heat. Simmer gently for 10-15 minutes until the juice has reduced. Add the mixture to a small bowl and whisk in the red wine vinegar, olive oil, maple syrup, orange zest, salt and pepper.

The dressing can be stored in a sealed jar in the refrigerator for up to 7 days. When ready to use give the dressing a shake to combine the ingredients again.

In a large bowl, add the spinach, cooked lentils, beets, basil and pomegranate seeds. Toss with half of the dressing then add more as needed to coat all the ingredients generously and evenly.

Taste the salad and if necessary adjust the salt and vinegar. Now toss in the plant based cheese and walnuts, stir to combine and serve immediately.

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