This is just a simple winter salad that I like to make quite often with different variations. You can add greens such as rocket to it or add some coriander leaves, they both work really well.
I love beetroot either cooked or raw in salads. For those of you who don’t like its flavour when cooked, do slice it thin and use it raw in salads, delicious. I like to serve this salad warm in the cold months of the year.
Pomegranate molasses is available in Middle Eastern stores. If unavailable, substitute with reduced balsamic vinegar.
Prep time: 20 min
cooking time: 20 min
For a vegan option, omit the feta cheese
three large beetroot
2 medium size sweet potatoes
A handful of crumbled feta cheese
2 table-spoons pine-nuts
2 table-spoons slivered almonds
3 table-spoons pomegranate molasses
juice of one lime
1 table-spoon olive oil
sea salt to taste
Wash beetroot and trim back the roots and leaf stalks. To speed up the cooking process cut the beetroot into wedges 6- 8 pieces depending on size. Place in saucepan, cover with water and bring to boil. Let it simmer for about 20 minutes. You can cook the beetroot whole but allow extra time for cooking. I tend to slice them if they are too big.
Peel the sweet potatoes and slice then dice into 2 cm cubes, place in a microwave steamer and steam for about 6 minutes on high. You can boil or steam on top of the stove, but I prefer cooking them in the microwave as they do not soak up too much water.
Remove beetroot and cool off a bit under running water then drain. Remove skin of each slice and then chop the beetroot into 2 centimetre cubes. Place in a bowl. Scatter the sweet potatoes on top. Add pomegranate molasses, lime juice and salt. Mix together and sprinkle feta then nuts on top.