Beetroot & Pomegranate Relish
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Total: 20 mins
Step away from the hot stove for a mo and rustle up this fresh, festive no-cook side. Shred together sweet raw beetroot, crisp apples and tangy red onion and toss them through a zesty lemon dressing decked out with pomegranate jewels and a flutter of fresh parsley. Guaranteed to add zing (and a burst of colour) to your rich roast beef.
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77 kcal
(per portion)
Ingredients you'll need
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Vegetable peeler
  • Food processor (optional)
Step by step this way
  • 1.

    Scrub the beetroot clean, then peel and coarsely grate them into a large bowl. If you have a food processor, you can whizz the beetroot through the grater attachment. Cut the apples into quarters and slice out the cores. Coarsely grate the apples (including the skin). Peel the onions and thinly slice them. Stir the apple and onion into the beetroot.

  • 2.

    Halve the pomegranate. Hold 1 half in the palm of your hand, cut-side down, over the bowl. Using a wooden spoon, bash the pomegranate. The seeds should tumble through your fingers into the bowl. Repeat with the other half, pulling any reluctant seeds out from the skins.

  • 3.

    Peel and crush or finely chop the garlic. Pop it into a separate small bowl. Squeeze in 1 tbsp juice from the lemon, 1 tbsp olive oil and a generous pinch of salt and pepper. Stir together to make a dressing.

  • 4.

    Finely chop the parsley leaves and add them to the beetroot relish. Pour in the lemon dressing and stir well to mix. Serve straight away.

  • Tip

    Low Waste, No Waste
    The parsley stalks are great for adding flavour to a stock. Once you have removed the leaves, wrap the stalks up in damp kitchen paper and store in the fridge. To make a simple stock, pop the stalks in a pan with chopped stock veg, such as carrots, celery and onion. Add a few bay leaves, cover with plenty of cold water, then bring to the boil. Pop on a lid and simmer for 45 mins-1 hr. Strain out the veg, cool the stock and store in the fridge for up to 3 days or freeze for up to 3 months. Great for soups, stews, curries and risottos.

  • Tip

    Love Your Leftovers
    Any leftover relish will keep in the fridge in a sealed tub for up to 2 days. Great on the side of roast meats, cold cuts or with your cheeseboard.

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