*Advertisement for Gegenbauer’s sweet raspberry vinegar*
Beetroot Salad with Pomegranate and Feta for Shab-e Yalda. The longest night of the year, Shab-e Yalda, is almost here. It’s a time for warmth, family, and delicious food. For us Persians, Yalda is more than just a celebration – it’s a moment to gather, share stories, and welcome the light after the darkness.
What better way to capture that feeling than with a vibrant, fresh, and flavorful salad? This beetroot salad with pomegranate and feta is as beautiful as it is delicious. It’s colorful, healthy, and so easy to make. The earthy sweetness of beetroot, the tangy freshness of pomegranate seeds, and the creamy feta create the perfect balance. Whether you’re celebrating Yalda or just want something special for your table, this salad is sure to impress. It is quick to prepare and makes everyone happy, whether as a side dish or a light main course.
SHAB-E YALDA – THE CELEBRATION OF LIGHT
Shab-e Yalda is not only a family celebration, but also a feast for the senses. The table is set with the bright colours of pomegranates, watermelon and nuts. With this beetroot salad with pomegranate and feta, you can bring a modern touch to the traditional table without forgetting the roots of this special celebration. Be inspired by the symbolism and beauty of these ingredients and share it with your loved ones. Perhaps this salad will become an integral part of your own Yalda celebration – or even your Christmas menu.
A FESTIVE START TO YOUR CHRISTMAS MENU
This beetroot salad with pomegranate and feta is not only perfect for Shab-e Yalda, but also a great start to your Christmas menu. Its bright colours and harmonious combination of sweet, savoury and crunchy elements make it an eye-catching and flavourful highlight on the festive table. The freshness of the salad prepares the taste buds for the courses to come and makes for a light yet impressive start that is sure to impress your guests.
POMEGRANATE – THE HEART OF SHAB-E YALDA
The pomegranate is the heart of Shab-e Yalda. Their bright red seeds symbolise fertility, happiness and the warmth of life. No Yalda feast is complete without these magnificent fruits on the table. Not only do they add a delicious sweetness and crunch, but also a festive colour that complements Yalda perfectly. Their bright red hues are reminiscent of the warm rays of sunshine that return after the longest night of the year – a glimmer of hope for the New Year.
But did you know that there are a few tricks to getting the best out of a pomegranate? I’ve put together my top 4 tips for you, click here. This will save you time and avoid a little red mess!
BEETROOT, THE PERFECT MATCH FOR POMEGRANATE
Beetroot may seem unimpressive at first glance, but it is a real all-rounder. Its natural sweetness and deep red colour are a perfect match for the bright pomegranate seeds. For me, beetroot brings back memories of cosy winter evenings with my family, sitting together in the kitchen preparing simple but hearty dishes.
When using fresh beetroot, you can either boil it or roast it in the oven to intensify its sweet flavour. Short on time? Pre-cooked beetroot from the supermarket works just as well! Just slice or dice them as you like.
FETA – CREAMY, SAVOURY, DELICIOUS
No Persian feast is complete without a mix of textures. The creamy, savoury feta is the perfect contrast to the sweetness of the beetroot and the crunch of the pomegranate seeds. If you don’t like feta, or are looking for a vegan alternative, you can use pickled cashews or a plant-based cheese substitute – the result will still be heavenly.
THE MAGIC TOUCH – SWEET RASPBERRY VINEGAR
Gegenbauer’s sweet raspberry vinegar* adds a lovely fruity flavour to your dressing, with a taste similar to fine balsamic vinegars. The flavour is deep and complex, with a pleasant balance between the sweetness of the raspberries and a slight acidity. This raspberry vinegar* not only gives your salad a noble freshness, but also a subtle, almost mystical depth that will elevate your dish to a new level. It is the perfect potion to give your salad an unforgettable aromatic finesse.
GEGENBAUER’S HOUSE VINEGAR SWEET RASPBERRY
Viennese Erwin Gegenbauer combines the traditional beechwood chipping process with the modern submerged process to combine the best of both techniques. The result is an unforgettably rich and aromatic flavour that combines intense fruit and vinegar notes in perfect harmony. Made from cooked raspberry juice, unfiltered and free from additives, this vinegar stands for pure quality and authentic taste. A masterpiece for gourmets – try it for yourself and experience vinegar in a new way!
MORE YALDA RECIPE IDEAS
Try this salad, discover the variety of my Persian recipes and be inspired by my stories and flavours. Browse my website – I have many more ideas to make your celebration even more unique.
BEETROOT SALAD WITH POMEGRANATE AND FETA
1 pack of beetroot*, cooked and diced
2 red onions*, halved and cut into strips
1 pomegranate*, deseeded
1 feta*, diced
40 g parsley*, finely chopped
INGREDIENTS DRESSING
3 tbsp olive oil*
3 tbsp raspberry house vinegar from Gegenbauer
1 tbsp apple syrup*
1 orange*, juice
salt, pepper
PREPARATION OF BEETROOT SALAD
Remove the beetroot from the pack, drain in a sieve and cut into small cubes.
Cut the onions in half lengthways. Place the cut side of each onion half on the board, remove the roots and slice lengthways.
Deseed the pomegranate.
Unpack the feta and cut into cubes the same size as the beetroot.
Wash the parsley, dry well and chop finely.
PREPARE THE DRESSING
Prepare the dressing and drizzle evenly over the salad. Leave the salad to stand for at least an hour – the longer it absorbs the dressing, the more intense the flavour will be.
Tipp: The salad tastes best fresh, but it will also be more intense if left in the fridge overnight. Please note, that the bright colours may fade slightly. For best results, leave to marinate but serve the same day.
BEFARMAYID!
Yalda Pisha Pish Mobarak
Susan
The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥
Beetroot Salad with Pomegranate and Feta for Shab-e Yalda
It is quick to prepare and makes everyone happy!
Ingredients
BEETROOT SALAD WITH POMEGRANATE AND FETA
- 1 pack beetroot precooked and diced
- 2 red onions halved and cut into strips
- 1 pomegranate deseeded
- 1 feta diced
- 40 g parsley finely chopped
INGREDIENTS DRESSING
- 3 tbsp olive oil
- 3 tbsp raspberry vinegar from Gegenbauer
- 1 tbsp apple syrup
- 1 orange juice
- salt, pepper
Instructions
PREPARATION OF BEETROOT SALAD
-
Remove the beetroot from the pack, drain in a sieve and cut into small cubes.
-
Cut the onions in half lengthways. Place the cut side of each onion half on the board, remove the roots and slice lengthways.
-
Deseed the pomegranate.
-
Unpack the feta and cut into cubes the same size as the beetroot.
-
Wash the parsley, dry well and chop finely.
PREPARE THE DRESSING
-
Prepare the dressing and drizzle evenly over the salad.
-
Leave the salad to stand for at least an hour – the longer it absorbs the dressing, the more intense the flavour will be.
Recipe Notes
The salad tastes best fresh, but it will also be more intense if left in the fridge overnight. Please note, that the bright colours may fade slightly. For best results, leave to marinate but serve the same day.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥
This website is created by me in my leisure under proper use of coffee 🙂 If you like my posts I would be happy if you donate me one or a few cups of coffee!
Donate an amount of your choice via Paypal.
♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥
Sign up for my newsletter, and I’ll email you my latest recipes, travel reports, and trends once or maybe 2x a week for free.