Spelt salad with pomegranate and beetroot
Sometimes you come up with a combination that is just so good! This fabulous salad with pomegranate and beetroot is one such thing. I had bought a couple of pomegranates at the market earlier that week and while they do keep for a while they seem to shrink fairly rapidly I find and I didn’t want to have to throw them away as I love pomegranate and it is insanely good for you. Going through some options on the internet I found somewhere the combination of pomegranate and beetroot and that’s when it clicked in my head. I would make a spelt salad with pomegranate, beetroot, grapefruit and pinenuts.
I just love spelt. I am tempted to say I love it even more then quinoa but the jury is still out on that one. It might be less versatile then quinoa but not sure about that yet as I have only eaten it three times now. I’ve gone through my pack of spelt now so time to replenish. It’s unfortunately not found everywhere so I’m gonna have to go to my organic grocery store later this week to get me some more.
And don’t you just love those popping bright red colors? Ofcourse…. as always happens to me – no matter how I peel open the pomegranate – the wall was covered in little red dots afterwards. I didn’t even notice it doing that but it was so juicy. I’ve tried virtually every method in the book to get the seeds out and I have settled for the one where you break open the pomegranate in parts and then just carefully work out the seeds. It works brilliantly and normally is fairly spatter free but not today! Juicy little sucker!
Spelt salad with beetroot, pomegranate and red grapefruit
Prep Time: 15 mins
Total Time: 15 mins
Due to the use of the fruit and the beetroot this salad is fairly sweet. I don't think it would do well as a starter due to that sweetness but it is perfect for a lunch dish and maybe adding a bit of goatcheese would make it less sweet
- 1 pomegranate
- 1 red grapefruit + 1/2 red grapefruit for the juice
- 75 gr spelt
- 1 cooked beetroot
- 2 tbsp pinenuts
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- juice of 1/2 grapefruit
Cook the spelt according to package instructions, drain and leave to cool. Remove the seeds from the pomegranate and throw away the rest. Remove the thick peel from the grapefruit and cut out the parts leaving non of the white skin.
Toast the pinenuts shortly until golden and set aside. Grate your beetroot on a coarse grater.
Make a dressing by combining the grapefruit juice, the olive oil and the white wine vinegar. Taste and adjust with pepper and salt.
Mix all the ingredients for the salad together, sprinkle with the pinenuts and add a few tsp of the dressing