Beetroot and Tomato Salad

From issue #8.
Photography by Nick Tresidder.
Beetroot and Tomato Salad

Serves: 8


800 grams beetroot
1⁄2 red onion
4 vine-ripened tomatoes
1⁄4 cup flat-leaf parsley, roughly chopped

3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon harissa – optional 1⁄4 teaspoon cinnamon
1 teaspoon pomegranate molasses
sea salt and freshly ground pepper


Wash and trim the beetroot. Place in a saucepan and cover with water. Add 1⁄2 teaspoon of salt, bring to the boil. Cook the beetroot until tender.

Drain, cool, peel and cut into smallish wedges. Finely slice the onion and cover with cold water. Soak for 1⁄2 an hour, drain and squeeze dry.

Halve the tomatoes, remove the seeds and dice. Combine the beetroot, onion and tomatoes.

Dressing: Whisk the ingredients well and season. To serve: Toss the dressing through the salad and sit for 10 minutes so the flavours can mingle. Mix through the chopped parsley then tip the salad into a serving
bowl. Serves 8 as part of this menu

Pomegranate Molasses: a thick syrup produced by cooking down pomegranate juice. It is a slightly astringent, sweet-sour condiment used widely throughout the Eastern Mediterranean.