Beetroot and Herb Salad

I was introduced to a series of Cookery Books, The Monday Morning Club, via this Beetroot and Herb salad at a friend’s house. The salad is so delicious and, when I looked up the cookery books, I loved the whole concept of a group of six women getting together every Monday morning, in Sydney. Over endless cups of tea, they found recipes with soul, recipes that might be lost, recipes that tell a story of a community: a community where it is always about the food.

Beetroot and Herb Salad

Ingredients serves 10
75g Pistachio nuts chopped
2 lge beetroot, peeled
2 tbsp extra virgin olive oil
60ml Pomegranate Molasses
2 tspn Rosewater (optional)
Juice of 1 lemon
1 bunch chives, chopped
½ bunch mint, leaves chopped
½ bunch flat-leaf parsley, leaves chopped
½ bunch Dill, fronds chopped
Seeds from 1 pomegranate

How to prepare and serve

Toast the pistachio nuts for 5-10 mins in a 160℃ oven or in a frying pan until lightly coloured and fragrant. Allow to cool.

Grate the beetroot into a bowl. Make the dressing by mixing together the olive oil, pomegranate molasses, rosewater and lemon juice in a small bowl or jar, then pour over the beetroot and stir through.

Just before serving toss through the chopped herbs, pistachio nuts and pomegranate seeds.

 

If you’d like a copy of the Monday Morning cookery book, click here