Recipes>Beetroot Recipes
Radish and Pomegranate Salad
by Samuel & Samantha Clark from Morito
Easy
Serves 4
Gorgeous for accompanying fish, chicken or vegetarian dishes, this vibrant salad recipe mixes crunchy radish with pomegranate seeds and mint.
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From the book
Morito
Samuel & Samantha Clark
Morito
Favourite dishes from celebrated London tapas restaurant, Morito
Inspired by the flavours of Spain and the Middle East
Make innovative tapas and mezze at home
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Introduction
This pretty, peppery salad gives sweetness to your table and is excellent alongside fish, chicken or a rich vegetable dish. We slice the vegetables on a mandoline, as the thinner they are, the better they absorb the dressing.
Tags
Ingredients
| POMEGRANATE DRESSING | |
|---|---|
| freshly squeezed juice of 1 large pomegranate | |
| 1 tbsp | Forum Cabernet Sauvignon vinegar or a good-quality aged red wine vinegar with a pinch of sugar |
| 2 tbsp | pomegranate molasses |
| 4 tbsp | extra virgin olive oil |
| SALAD | |
| 150-200g | long white daikon (mooli) or black radish, thinly sliced |
| 5 | red radishes, sliced into very thin rounds |
| 1 | golden beetroot, peeled and very thinly sliced |
| 1 | small kohlrabi, peeled, cut in half and thinly sliced |
| 1 | bunch of mint, finely shredded |
| 3 tbsp | pomegranate seeds |
Method
To make the fresh pomegranate juice, cut the pomegranate in half and take out the seeds, discarding any bitter skin or white pith. Put the seeds in a sieve and press them with the back of spoon to extract all the juice, discarding any skin or hard seeds. Put all the dressing ingredients into a jam jar with a lid, season with salt and pepper and shake well.
To make the salad, put the radishes, beetroot, if using, and kohlrabi in a bowl, add the mint and pomegranate seeds and pour over the dressing. Mix everything together and serve immediately.
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Ingredients
Method
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