Dinner

Feta, Beetroot & Pomegranate Salad Recipe

Name: Feta, Beetroot & Pomegranate Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 tsp rapeseed oil; 1 tbsp pomegranate molasses; Pinch of ground cinnamon; 1 tsp cumin seeds, toasted; Squeeze of lemon juice (about 1 tsp); 1 tbsp water (to loosen the dressing); Salt and freshly ground black pepper, to taste; Handful of parsley, finely chopped; Handful of mint leaves, torn; 2 cooked beetroot, cut into thin wedges; 30g feta cheese, crumbled; Handful of rocket leaves; ½ romaine lettuce, torn into bite-sized pieces; 20g pomegranate seeds

BySophie Carsel January 22, 2026January 22, 2026

Jump to Recipe

Introduction

This vibrant feta, beetroot, and pomegranate salad is a perfect balance of earthy, tangy, and sweet flavors. With fresh herbs and a zesty dressing, it makes a refreshing and colorful addition to any meal or a light, nutritious lunch on its own.

A fresh salad on a white round plate, placed on a floral cloth over a white marbled surface. The salad has three main layers: a base layer of mixed green leaves with different shades of green and soft textures, scattered bright red pomegranate seeds spread across the leaves, and deep red beetroot slices with a smooth texture arranged on top. Small chunks of white cheese are sprinkled unevenly over the salad, adding a crumbly texture and pale contrast. The overall look is colorful and fresh with a mix of smooth and leafy textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp rapeseed oil
1 tbsp pomegranate molasses
Pinch of ground cinnamon
1 tsp cumin seeds, toasted
Squeeze of lemon juice
Handful of parsley, finely chopped
Handful of mint leaves, torn
2 cooked beetroot, cut into thin wedges
30g feta, crumbled
Handful of rocket leaves
½ romaine lettuce, torn into bite-sized pieces
20g pomegranate seeds

Instructions

Step 1: In a bowl, whisk together the rapeseed oil, pomegranate molasses, ground cinnamon, toasted cumin seeds, and lemon juice. Add 1 tablespoon of water to loosen the dressing and season to taste.
Step 2: Add the chopped parsley, torn mint leaves, beetroot wedges, crumbled feta, rocket leaves, and romaine lettuce to the bowl. Toss everything gently to coat with the dressing.
Step 3: Sprinkle the pomegranate seeds over the top just before serving to add a burst of color and sweetness.

Tips & Variations

For extra crunch, add toasted walnuts or pumpkin seeds to the salad.
If pomegranate molasses is unavailable, substitute with a mix of pomegranate juice and a little honey or maple syrup.
Use fresh beetroot if preferred; roast and cool before slicing.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. To keep the greens fresh, store the dressing separately and toss just before serving. If reheating, omit the fresh greens and pomegranate seeds as they are best enjoyed fresh.

How to Serve

A fresh salad on a white plate with a mix of green leafy vegetables like lettuce and arugula as the base layer, topped with bright red beet slices scattered evenly. There are small clumps of white cheese sprinkled through the salad, and shiny red pomegranate seeds are scattered on top, adding a pop of color. The plate is placed on a floral cloth over a white marbled surface, showing a rustic but fresh look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of feta?

Yes, goat cheese or queso fresco are good alternatives that complement the salad’s flavors well.

Is it okay to prepare this salad in advance?

Prepare the dressing and chop the ingredients ahead, but keep the dressing separate and mix shortly before serving to maintain freshness and avoid sogginess.