Root Vegetable And Pomegranate Salad Recipes

ROOT VEGETABLE AND POMEGRANATE SALAD

Root Vegetable and Pomegranate Salad image

This recipe is adapted from Jamie Oliver's Cookbook, "The Naked Chef Takes Off" (Hyperion, 2001).

Provided by Martha Stewart

Number Of Ingredients 10

Ingredients

2 medium golden beets, peeled
3 carrots, peeled
1 head (about 1 pound) celeriac, peeled
1 medium fennel bulb (about 1 pound), trimmed
5 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 small dried red chile, crumbled
Coarse salt and freshly ground pepper
1/4 cup chopped fresh parsley leaves
1/2 pomegranate

Steps:

Using a mandoline or a sharp knife, very thinly slice the beets, carrots, celeriac, and fennel; place in a medium bowl. Set aside.
Drizzle with oil and lemon. Season with chile, salt, and pepper. Sprinkle with parsley; toss to combine. Transfer to a serving platter.
Hold the pomegranate above the salad, cut-side facing down. Using a rubber spatula in the other hand; strike the pomegranate releasing the seeds and juice onto the salad. Serve immediately.

MOROCCAN-STYLE POMEGRANATE & ROAST VEG SALAD

Moroccan-style pomegranate & roast veg salad image

Packed with vegetable goodness, this low-fat rainbow salad with sweet potato, red onion, parsnip and carrots is a feast for the eyes

Provided by Lucy Netherton

Categories Main course

Time 50m

Number Of Ingredients 10

Ingredients

2 small sweet potatoes , cut into chunks
2 red onions , roots kept intact, cut into wedges
1 large parsnip , peeled and chopped into chunks
2 large carrots , peeled and chopped into chunks
1 tbsp ras-el-hanout
1 tbsp olive oil
100g bag baby spinach
110g pack pomegranate seeds
50g light feta cheese , crumbled
4 tbsp balsamic vinegar

Steps:

Heat oven to 200C/180C fan/gas 6, line a large baking tray with baking parchment. In a large bowl, toss together all the veg with the ras el hanout, olive oil, salt and pepper. Arrange in a single layer on the baking tray. roast, turning once, for 40 mins until tender and starting to char.
Once cooked, allow to cool for 10 mins then toss with the spinach leaves, pomegranate seeds, feta and vinegar.

Nutrition Facts : Calories 407 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 39 grams sugar, Fiber 14 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium

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