Description
This vibrant and refreshing Feta, Beetroot & Pomegranate Salad combines earthy roasted beetroot, tangy feta cheese, and sweet-tart pomegranate seeds, all brought together by a zesty cumin and pomegranate molasses dressing. Perfect as a light lunch or a colorful side dish, the salad bursts with textures and flavors, enhanced by fresh herbs and a hint of warming spices.
Ingredients
Scale
For the Dressing
- 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
For the Salad
- 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
Instructions
- Prepare the Dressing: In a bowl, whisk together the rapeseed oil, pomegranate molasses, a pinch of ground cinnamon, toasted cumin seeds, and a squeeze of fresh lemon juice. Add 1 tablespoon of water to loosen the dressing and season with salt and freshly ground black pepper to taste.
- Combine the Salad Ingredients: Add the finely chopped parsley and torn mint leaves to the dressing, then toss in the thin wedges of cooked beetroot, crumbled feta, rocket leaves, and torn romaine lettuce. Gently toss everything together to ensure all ingredients are well coated with the flavorful dressing.
- Serve: Transfer the dressed salad to a serving plate or bowl and sprinkle the pomegranate seeds over the top for a burst of color and sweetness. Serve immediately for the freshest taste.
Notes
- This salad is best served fresh to maintain the crispness of the greens and vibrancy of the flavors.
- For convenience, use pre-cooked beetroot or roast your own for deeper flavor.
- Toasting the cumin seeds enhances their nutty aroma, adding depth to the dressing.
- Pomegranate molasses can be found in specialty stores or online; it adds a lovely sweet and sour complexity.
- Suitable as a vegetarian dish; to make vegan, substitute feta with a plant-based cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (excluding pre-cooked beetroot)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: Feta salad, beetroot salad, pomegranate salad, Mediterranean salad, healthy salad, vegetarian salad, no-cook salad
