Beetroot with pomegranate, feta & dill

30 May 2019

This recipe was developed for us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website or follow him on Instagram.

.....................................................................................................

 

This recipe is super quick and requires no cooking. Peeling and grating the beetroot is the hardest part of this recipe so you’ll be amazed at how delicious it tastes. Serve alongside other salads as part of a lunch in the garden or enjoy on its own with some lovely bread.

 

Ingredients

2 medium beetroot, peeled and coarsely grated

2 tbsp extra virgin olive oil

2 tbsp pomegranate molasses

1 tsp Maldon salt (1/2 tsp normal fine sea salt if you have no Maldon)

100g feta cheese, crumbled

2 tbsp roughly chopped fresh dill

Black pepper

 

Method

Simply mix the grated beetroot with the pomegranate molasses, olive oil, salt, some black pepper and half the chopped dill. Allow this to marinate for around 15 minutes and give it a stir from time to time.

Spoon into a serving dish (after checking for seasoning), top with the crumbled feta and sprinkle over the remaining dill