A nutritious, quick and simple salad. Earthy beets are paired with zesty orange and the fragrant sharp-sweet crunch of pomegranate seeds. Beautiful and delicious!
The pomegranate is a highly symbolic and significant fruit in Jewish tradition. Legend has it that every pomegranate contains exactly 613 seeds – the same as the number of mitzvot (commandments) in the Torah. The calyx at the end of a pomegranate resembles a 6-pointed star of David. The robe of the High Priest in the Holy Temple in Jerusalem had pomegranates embroidered on its hem. And the pomegranate is one of the Seven Species of fruits and grains which the Torah names as special products of the land of Israel. It is also one which the spies brought back to Moses – although their giant grapes on a stick is a more well-known image!
Given all that, it’s not really surprising that many people have a custom to eat pomegranates on Rosh Hashanah – the Jewish new year. Often the pomegranate is saved as a treat for the second day of the festival. This enables those eating it to say the shehecheyanu blessing, which is recited on special occasions, such as eating a fruit for the first time in the new year!
Pomegranates have a delicious sharp-sweet, slightly floral flavour which goes well in both savoury and sweet dishes. Since it was declared a ‘superfood’ a few years ago, it has been popping up all over! One of the benefits of its trendiness though, is that it is now relatively easy to buy pots of prepared pomegranate seeds. No more hours spent messily extracting them yourself!
Rosh Hashanah menus
This salad has been a fixture on our Rosh Hashanah menus for a few years. It’s very quick and simple to make, and it tastes fabulous! You can make it without the pomegranate seeds, but it won’t be quite as good. They add a delicious crunch, as well as their incomparable flavour.
I usually use the vacuum packed pre-cooked beetroots for this salad, so it really is super-fast. You can cook your own if you prefer, or you can make this salad with leftover cooked beets from another recipe.
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Beetroot salad with pomegranate
- 250 g cooked beetroot (about 4 small/medium beetroots)
- 1 orange
- ¼ of a red onion
- 3 tbsp pomegranate seeds
- 2 tbsp extra virgin olive oil
- Cut each beetroot into 8-10 wedges and place in a bowl.
- Cut the peel and pith from the orange, then, holding it over a bowl to catch any juice, cut between the membranes to release the segments. Once all the segments have been cut out, squeeze any remaining juice from the membranes. Cut each orange segment into halves. Add the orange slices and juice to the beetroot wedges.
- Finely slice the red onion and add to the beetroot and oranges together with the pomegranate seeds and olive oil. Stir gently to combine and coat everything in the juice and oil mixture.
- If possible, allow to stand for a few minutes for the flavours to combine. This salad keeps well in the fridge for 1-2 days.
Approx. per serving: 111 calories, 7g fat, 2g protein, 12g carbs
If you’re a fan of beetroot, why not try roasted salmon with a horseradish and beetroot topping, beetroot risotto with herby feta cheese, or cumin roasted beetroots with chickpeas.