Just in time for the festive season a brand new NutritionConfidence recipe! A delicious Spinach, Beetroot & Pomegranate Salad from Vanessa Marx (Head Chef at Dear Me)!
We love it because the colourful salad contains a powerhouse of nutrients. ‘Good for you’ fats from the seeds and oil; phytochemicals, vitamins, minerals and fibre from the deep coloured veg; paired with a creamy, lower fat alternative to regular hard (previously known as) Greek style feta. And we love it because it looks so festive!
Good For You!
Deep coloured vegetables like beets and spinach contain many “non-nutrient” compounds called phytochemicals. These are biologically active, natural occurring chemical compounds which also provide the colour, taste and aroma to fruits and vegetables. In relation to cancer, phytochemicals help metabolise drugs, toxins, carcinogens and mutagens.
Also, beetroot juice may improve the performance for some athletes in some situations due to its high nitrate content.
100 g baby spinach
1 medium beetroot
50 g Danish feta cheese (lower in fat than Greek)
1 Pomegranate, or 100 g fresh pomegranate arils
50 g radishes
30 g baby spring onions
30 ml olive oil
10 ml raspberry or red wine vinegar (or other of your choice) – optional
How to make it
– Boil the whole beetroot, with the skin on, until soft (you should be able to pierce the beetroot with a knife effortlessly).
– Wash the baby spinach and pat off the excess water with some paper towel, or spin in a salad spinner if you have one.
– Wash the radishes and thinly slice them.
– Once your beetroot is cooked, leave it to cool slightly. While it’s still a bit warm, use your hands to rub the skin off the beetroot. Give the beetroot a rinse to remove the excess skin. Cut into small cubes.
– If you have a whole pomegranate, cut it in half. Hold the pomegranate half in your hand with the cut side toward your hand, leaving a gap between the pomegranate and the palm of your hand, by gripping the edges of the pomegranate with your fingertips. Hold the pomegranate over a large bowl, and using a large spoon, whack the back end of the pomegranate and the seeds will release from the shell. Repeat this until you have retrieved all of the jewels.
– On a plate or serving platter, arrange the baby spinach.
– Assemble your salad by adding the chopped beetroot, crumble over the feta, add the slices radishes, sprinkle over the pomegranate jewels and baby spring onions. Drizzle the salad with olive oil & vinegar & serve
Add this NutritionConfidence recipe card to your collection!