Recipes
Beetroot Salad with Pomegranate Molasses
June - 10 - 2017
4
Preparation: 10
Cooking: 45-60
Recipe: Lara Samawi
4
Preparation: 10
Cooking: 45-60
Ingredients
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2 medium size Beetroots, baked, peeled and sliced (you can use canned beets to save baking time)
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4 cups Spinach
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60 g Feta cheese/goat cheese / blue cheese
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1/4 cup Walnut halves
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3 Tbsp. pomegranate molasses
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2 Tbsp. Lemon juice
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2 Tbsp. olive oil
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1 Tbsp. Balsamic vinegar
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Salt and Pepper, to taste
Method
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If you are planning on using baked beets (which I advise you to do), trim the beets stalks and keep the "tail". Preheat the oven to 425 F. Place beetroots on aluminum foil and drizzle them with olive oil. Pop them in the oven for 45 minutes - 1 hour or until they're tender and a fork slides through. When they're done, remove them from the oven & let cool.
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For the dressing: Mix the pomegranate molasses, lemon juice, olive oil, balsamic vinegar, salt & pepper together.
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Now put the salad together. In a serving bowl, mix the spinach and sliced beets. Drizzle with half of the dressing and toss to combine. Sprinkle with walnuts and feta cheese (or any cheese from of the ones mentioned in the ingredients above) and drizzle with the rest of the dressing. Serve immediately.
Lara Samawi
Lara Samawi is an Architect and Interior Designer from Jordan, she is the Founder of the food blog Dates with Lara. She... more
