Sa’lata shooendar: Beetroot salad with pomegranate molasses and sesame seeds
Servings
4
Ingredients
4 medium beetroots (about 675 g)
1 small red onion, finely chopped
a handful of finely chopped flat-leaf parsley
3 tbsp extra virgin olive oil
juice of ½ lemon
1 garlic clove, crushed
1 – 2 tsp pomegranate molasses, to taste
salt and freshly ground black pepper
2 tbsp toasted sesame seeds
Instructions
1. Wash the beetroots well and trim the ends. Place in a saucepan of cold water and bring to the boil. Cover and simmer for about 1 hour or until tender, then drain and set aside until cool enough to handle. Peel and slice. Place in a salad bowl, together with the onion and parsley.
2. To make a dressing for the salad, combine the olive oil, lemon juice, crushed garlic and pomegranate molasses in a small glass jar.
3. Season with salt and pepper and shake well. Pour over the beetroot and toss lightly, then garnish with sesame seeds and serve cold.