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.