A Food & Travel Blog

Beetroot & Pomegranate Salad – WHAT’S IN THE BOX – 19 MAY

19/05/2010 | By

With the end of the warm weather and the citrus not in yet, it may look a bit like more of the same, but all gorgeous quality again and with one big surprise for most of us!!

carrots
spinach
celery
Granny Smith apples
Pink Lady apples
pears
onions
potatoes
bananas
leeks
&
POMEGRANATE!!

I still haven’t run out of spinach recipes, so if you need some inspiration there, just drop a note in the comment section of this blog and I will post another one!
(Already had a request – see below!)
This beautiful crisp celery was made to go with those Granny Smiths, some nice walnuts and homemade mayo in a Waldorf Salad, while the weather is still a bit mild. I made a delicious Caramelized Leek, Pumpkin and Thyme Fritatta last week and the recipe and a picture is on Lamb’s Ears home page.
The pomegranates this week are a very welcome and slightly exotic surprise for us all! They are simply gorgeous to look at and can be used as a really eye-catching garnish on many dishes – especially salads. However, I have managed to find a very special recipe using both the pomegranates and beetroot, for any of those who still have some of that rattling around in the bottom of the fridge.

I am particularly fond of Middle Eastern food and can’t stop myself from buying cookbooks on the subject. When I first saw this book I decided I just had to have it. “The Book of New Israeli Food”, by Janna Gur (Schoken Books, New York) is a beautifully designed volume full of the freshest ideas and recipes and I hope the author doesn’t mind if I share just one with the rest of Adelaide!

Beetroot & Pomegranate Salad
 
Author: From Jana Gur’s “Book of New Israeli Food”
Prep time:
Cook time:
Total time:
Ingredients
  • 3-4 medium beetroots
  • 2 Tbsp pomegranate molasses (available in gourmet shops or at the Central Market)
  • Juice of 1 lemon
  • 1 tsp dried chilli flakes (more/less depending on your preference)
  • Sea salt
  • 1/4 cup olive oil
  • 1/2 cup coriander leaves
  • 1 cup pomegranate seeds
Instructions
  1. Boil the beetroot until tender (or roast for a sweeter flavour), cool, peel and dice quite small.
  2. Mix with pomegranate molasses, juice, chilli and sea salt. Stand for about 15 minutes.
  3. Mix with the coriander and pomegranate seeds, dress with the oil and serve.
 

 

 

 

Subscribe to Lambs' Ears and Honey

Enter your Email
  1. Salted Maple & Cinnamon Pecans - My New Post-Gym Snack - Lambs' Ears and Honey | A Food Blog - […] also make a very happy extra addition on my Honey Orange Chicken with Ras el Hanout or on my…