I’ve been working on a few new ways of making use of the much loved pomegranate molasses and the idea of it combined with the earthiness of beets seemed massively appealing.
I went with one of my favourite salad recipes, one which I’ve created many times over, once or twice featuring cheese before I took a turn down the vegan way of life, none of which incorporate pomegranate in any way shape or form. It’s a revamp of one of the recipes which I posted a hell of long time back, served warm, it’s a delicious alternative to your lettuce leaf based bowlful sprinkled with the usual suspects (namely tomato, cucumber and carrot…)
It’s a warming dish, served up on it’s own or as a side, hearty and satisfying, packed full of protein and brimming with punchy purple beets.
I went with the roasted my own beets option, though you can always buy vacuum packed, the former is really worth the extra bit of effort. Roasted in their skins you can avoid a lot of the potential purple staining, the skins coming off a hell of a lot easier when they’re nice and tender. It’s all about being prepared when you’re handling beets..
- Don’t wear good clothes – especially if their white
- Do wear gloves to avoid our fingers and nails being stained
- Chop them on a plate rather than your favourite wooden board that will take on board the bright purple colour for quite some time afterwards!
- Focus on the beets until they’re good to go; otherwise all that you touch will become purple!
Aside from the roasting of the beets this salad comes together in minutes. Some sautéed red onion, toasted walnuts, baby spinach stirred through and simple pomegranate molasses and balsamic dressing, all topped off with some tart fruity pomegranate seeds and a whole load of refreshing mint.
The end result was magical! The pomegranate molasses really takes this salad to a whole new level. The sweet intense flavour brings the beets to life and marries everything together beautifully. It could equally be enjoyed chilled but it’s even more delicious served warm. I love remaking some of my favourite recipes and giving them a new spin….especially when they turn out better than ever before!
What have you made many times over that has gotten better each time?
Warm Beet and Puy Lentil Pomegranate Molasses Salad
Servings – 1
Preparation Time – 10 minutes
Cooking Time- 1 hour
- 2 medium beets
- 1 cup cooked Puy Lentils (canned are fine!)
- 1 tbsp toasted walnuts roughly chopped
- 1/2 cup fresh baby spinach leaves
- 1 tbsp fresh mint roughly chopped + a few leaves to garnish
- 1/2 medium onion finely sliced
- 1 heaped tbsp pomegranate seeds
- 1 tbsp balsamic vinegar
- 1 tbsp pomegranate molasses
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- Preheat the oven to 180C (350F).
- Place your beets on a non stick tray and roast in the oven for one hour. A toothpick inserted should go in and out nice and easily when they’re done!
- Meanwhile place your onions in a pot with a little drop of water and sauté for 3-5 minutes. Add in you Puy Lentils and set to one side until your beets are done.
- Peel and dice your cooked beets in to smaller than bite size pieces and add to the pot. Allow everything to warm up together over a medium heat for a couple of minutes.
- Whisk together dressing and add to the pot along with the fresh mint and season with salt and pepper. Stir through fresh spinach and serve with toasted walnuts, pomegranate seeds and additional fresh mint sprinkled on top.