Sadia Hussain

Easy Beetroot and Purslane Salad

I didn't eat beets growing up...maybe the occasional slice at the salad bar but that's about it. In the last several years beetroot has become somewhat of a superfood. I don't know if it's the vibrant color or the earthy sweetness, but I have hopped on the beetroot bandwagon!

I love beetroot juice, and beetroot and meat curries, but my favorite way to eat beetroot is in salads. Nursel ate this beetroot salad in a restaurant one day and described the texture and taste for me to try to re-create it at home. She took a picture too which helped.


This salad is super easy, healthy and delicious. Purslane is a green, flat leafy weed which is slightly lemony and peppery. If you can't find Purslane, don't stress. You can substitute watercress, baby spinach or any delicate greens of your choice. You can boil the beetroot or use canned beetroot for a quick option. If you have a little time to spare, I encourage you to roast the beetroot for the best flavor. I roast several and keep in the fridge for a week to make different recipes.


Please try this gorgeous, tangy, slightly sweet, delicious salad. You may just add beetroot to your veggie favorites!

Easy Beetroot and Purslane Salad

Sadia Hussain

SERVES

4

TOTAL TIME

40 Minutes

INGREDIENTS

For the Salad

  • 2 large beetroots

  • 2 tablespoons olive oil, for roasting

  • 1 cup purslane leaves

  • 1/2 cup pomegranate kernels


For the Dressing

  • 1 lemon, juiced

  • 2 tablespoons olive oil

  • 1 tablespoon pomegranate molasses

  • 1/4 teaspoon salt or to taste

METHOD

  1. Preheat oven to 200C/400F.

  2. On a baking sheet mix beetroot with olive oil and roast until tender. Cool completely.

  3. Peel and cube roasted beetroot.

  4. In a medium bowl, mix beetroot purslane leaves, and pomegranate kernels.

  5. In a small bowl, mix lemon juice, olive oil, pomegranate molasses and salt until thick.

  6. Mix dressing and salad together right before serving.

Tips and Bits

It is best to roast several beetroots on a day when you have some time and store in the fridge to make different recipes throughout the week.


Do not wear a white shirt while working with beetroot as the stains will not come out!

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