Beetroot & Pomegranate Relish Recipe | Abel & Cole

Beetroot & Pomegranate Relish

Cooking time
Serves6-8 people
Vegetarians Vegans

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.

Ingredients

  • 500g beetroot
  • 2 apples
  • 2 red onions
  • 1 pomegranate
  • 1 garlic clove
  • 1 lemon
  • A large handful of flat leaf parlsey, leaves only
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper

Prep: 20 mins | Cook: nil

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Method

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.
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