Goes with: beef and lamb; tuna; grilled haloumi.
500 grams cooked beetroot, diced
2 tablespoons olive oil
1 small red onion, thinly sliced
½ teaspoon each ground ginger, cumin and cinnamon
1 clove garlic, crushed
2 tablespoons water
1 tablespoon pomegranate molasses
sea salt and freshly ground pepper
50 grams firm feta, crumbled
¼ cup mint leaves
Put the olive oil, onion, spices and the garlic in a saucepan with a good pinch of salt. Cook for 1 minute then add the water. Cover and cook until the onion is tender. Stir in the pomegranate molasses and beetroot and season. Cool.
To serve: Place the salsa on a serving plate and top with the feta and mint. Makes about 2 cups