Beetroot Salad with Orange and Pomegranate

Serves 6

Long life salads are the ideal travel companions on a camping trip. By adding the fresh orange and pomegranate just before serving you create a fresh deep red salad that sparkles with the pomegranate seeds and golden orange segments. Beetroot is a much loved traditional South African vegetable.

Recipe Category

Vegan, Vegetarian Side

Products in this recipe

Lemon & Black Pepper Seasoning, Classic Balsamic Vinaigrette

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You will need

Long life beetroot

6 medium beetroot
Ina Paarman’s Lemon & Black Pepper Seasoning
1 x 300 ml Ina Paarman’s Classic Balsamic Vinaigrette

Orange and pomegranate addition

1-2 oranges, peeled and cut into segments
¼ – ½ (60 – 125 ml) cup pomegranate seeds

Method

Cut the beetroot leaves off, leaving ± 2 cm of stems. Do not cut the root ends. Cover the beetroot with warm tap water in a medium saucepan. Cover with a lid and boil on medium heat for ± 45 minutes until tender. Time will depend on the size of the beetroot.

When soft (pierce with a fork or pointed knife to test) strain off the water and leave the beetroot to cool. Pull off the skins.

Cut beetroot into small blocks and season to taste with Lemon & Black Pepper Seasoning.
Pack into clean jars. Shake up the Vinaigrette and pour over the beetroot.

Keep in the fridge and serve as needed.