Beetroot Salsa With Pomegranate Recipes

BEETROOT SALSA WITH POMEGRANATE

Steps:

• Boil the beets, unpeeled, covered, in water, for about 40 minutes (they should be tender but not mushy). Drain and leave to cool.
• In the meantime prepare the other ingredients. When the beets have cooled peel and finely chop them. Combine with the rest of the ingredients, season to taste and refrigerate for at least 30 minutes (up to an hour). Enjoy with kebabs, burgers and other barbecue dishes.

PANFRIED FISH WITH FRESH BEETROOT SALSA

Steps:

• Put the diced cooked beetroot into a bowl. Add the chopped spring onions, seeded and chopped red chilli, chopped fresh mint, lemon juice and olive oil. Season and stir well.
• Dust the fillets of unskinned firm white fish with a little plain flour. Melt the butter in a large pan with the olive oil. Fry the fish fillets on each side for 3-4 minutes until just tender. Serve with the beetroot salsa.

BEETROOT & HALLOUMI SALAD WITH POMEGRANATE AND DILL

Steps:

• Put the sliced onion in a bowl, add the vinegar and toss well. Cut the peel and pith from the orange then segment over the onion bowl to make sure that you catch any juice.
• Pile the rocket onto plates and dot over the beetroot and orange. Rub a drop of oil around a non-stick frying pan then fry the halloumi in the pan for about 30 seconds each side until golden.
• Stir the pomegranate into the onions and spoon this and all the dressing, over the rocket, then top with the halloumi and scatter with the pumpkin seeds, mint and dill.

BEETROOT & CHILLI SALSA

Steps:

• Cut the beetroot, tomatoes, chilli, orange and cucumber into small chunks, then mix them all together with the coriander and lime juice. Season and serve with tortilla chips or crisps.

FETA, BEETROOT & POMEGRANATE SALAD

Steps:

• Whisk the oil, pomegranate molasses, cinnamon, cumin seeds and lemon juice together in a bowl. Add 1 tbsp water to loosen, and season.
• Toss in the herbs, beetroot, feta, rocket and lettuce, and toss to coat in the dressing. Sprinkle over the pomegranate seeds to serve.

BEET SALSA

Steps:

• Wearing rubber gloves to avoid staining your hands, peel the beet. Coarsely grate the beet into a large glass or ceramic bowl.
• Combine the mustard and lemon juice in a small bowl. Stir the mustard mixture, dill and shallot into the grated beets. Season with salt and pepper.