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Beetroot Salad with Orange and Pomegranate

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.
Beetroot Salad with Orange and Pomegranate
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You Will Need:

Long life beetroot
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.

Orange and pomegranate addition

For the campers, whole oranges and pomegranates travel very well.

Dish some beetroot in a bowl, top with orange segments and pomegranate seeds.

Beetroot Salad with Orange and Pomegranate

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.
Beetroot Salad with Orange and Pomegranate

You Will Need:

Long life beetroot
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.

Orange and pomegranate addition

For the campers, whole oranges and pomegranates travel very well.

Dish some beetroot in a bowl, top with orange segments and pomegranate seeds.

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