Beetroot Salad
This Beetroot Salad bursts with bold colours and bright flavours, earthy beets, tangy sumac, juicy pomegranate, and crunchy walnuts come together in a zesty lemon-olive oil dressing. A refreshing side or a satisfying light main.
Beetroot Salad
Servings: 4
A vibrant and healthy salad featuring beetroot, walnuts, pomegranate, and a hint of sumac, perfect as a side or light main dish.
Print Recipe
Ingredients
- 2 large fresh raw beetroots
- 1 bunch parsley
- Handful of walnuts
- Juice from 1 lemon
- 1 whole pomegranate
- 3 tablespoons olive oil
- 1 tablespoon sumac powder
Equipment Used
Instructions
- Begin by boiling the beetroots until tender. Once cooked, allow them to cool before dicing into bite-sized pieces.
- Break down the pomegranate, removing the seeds carefully, ensuring to retain as much juice as possible.
- Dice the parsley and walnuts, then place all the ingredients into a large mixing bowl.
- Add the lemon juice, olive oil, and sumac powder to the bowl, then toss everything together until well combined.
- Serve immediately as a fresh and flavourful side dish or incorporate it into a main meal by adding goat’s cheese and a slice of bread.
