Raw beetroot-feta salad with pomegranate dressing- a beautiful salad, a pop of color on your table but also healthy and light. just 15-20 minutes from the time you peel, slice and assemble.

Currently, the family is crushing over this lovely, fresh, minty salad that takes me less than 15-20 minutes to assemble.

I love the combination of these five ingredients coming together in a plate effortlessly. my kids especially the elder ones fighting loved it.

Where can I find pomegranate syrup in Sri Lanka?

I am constantly on the lookout for ingredients that I can use in my recipes, especially middle eastern ingredients. the pomegranate syrup, I found it at Nawalanka in kohuwala, heads up on the price, it’s expensive.

I don’t want to buy pomegranate syrup, can I make it?

Yes, you can, just google “how to make pomegranate syrup”, and you should come across a few recipes but if you are not interested in making the syrup, I would suggest adding the fruit to the beet salad and continue following the recipe instructions. you’ll need to add a bit of sweetness to it, in the form of honey or sugar.

Can I use pomegranate molasses instead of the syrup?

A few things to keep in mind while making the raw beet-feta-pomegranate salad.

this salad tastes better when it’s served 30 minutes into making it. so if you are serving for guests, make the pomegranate dressing and place the beetroot slices in the dressing(the longer it stays in the dressing, the better it tastes) and all other ingredients, 5-10 before serving time.

1/ this salad tastes better when it’s served 30 minutes into making it. so if you are serving for guests, make the pomegranate dressing and place the beetroot slices in the dressing(the longer it stays in the dressing, the better it tastes) and all other ingredients, 5-10 before serving time.

2/keep in mind that the beet and pomegranate combo tends to stain your nails, I would suggest using spoons to mix in the ingredients. 

3/add the feta cheese and mint just before serving for a better presentation.

SAVE THE RECIPE TO YOUR FAVORITE PINTEREST BOARD BY PINNING THE IMAGE BELOW!

  Raw beetroot-feta salad with pomegranate dressing.

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

2 medium-sized beetroot

2 tablespoons of apple cider vinegar

3 tablespoons of pomegranate syrup

Salt to season

1/2 cup of mint leaves

1/2 cup of crumbled feta cheese

Method

Wash, peel and cut the beetroot into thin slices, place them in a bowl. 

Add apple cider vinegar, pomegranate syrup to the beetroot and season with salt. set aside for 10-15 minutes. 

Just before serving, add the mint leaves and combine.

Crumble feta cheese over the salad and serve immediately for best results.