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Beetroot Salad with Pomegranate and Feta for Shab-e Yalda

Beetroot Salad with Pomegranate and Feta for Shab-e Yalda

It is quick to prepare and makes everyone happy!

Course after work cooking, appetizer, Salad
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Beetroot Salad with Pomegranate and Feta for Shab-e Yalda
Prep Time 20 minutes
Servings 4 people
Author Labsalliebe

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

  1. Remove the beetroot from the pack, drain in a sieve and cut into small cubes.
  2. Cut the onions in half lengthways. Place the cut side of each onion half on the board, remove the roots and slice lengthways.
  3. Deseed the pomegranate.
  4. Unpack the feta and cut into cubes the same size as the beetroot.
  5. Wash the parsley, dry well and chop finely.

PREPARE THE DRESSING

  1. Prepare the dressing and drizzle evenly over the salad.

  2. 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.