Lovely Helen Suhren made this recipe for a group of girlfriends sharing kai together. The pomegranate molasses is the winner ingredient in this colourful salad and it can be tricky to find. The international section of supermarkets is the place to head to. I buy two bottles at once, cos not all supie’s stock this heavenly ‘sauce’.
Ripe Cafe of Richmond Road in Tamaki Makarau is the ‘Mother’ to this recipe.
Carrot & Beetroot Salad with Pomegranate Molasses from Ripe Cafe
500g raw beetroot (grated)
700g grated carrot (If you’ve got a food processor remember they usually have a grating option)
1 c fresh mint chopped (I use scissors and ‘slice’)
1/2 c raisins
1/4 c sunflower seeds (I like to toast mine)
1/4 c pumpkin seeds (toasted is my preference)
1/2 t sea salt
^Helen added chopped red, (orange or yellow) capsicum and omitted the raisins
2 T pomegranate molasses
2 T balsamic vinegar
1/4 c orange (or tangelo if you have a tree fruiting) juice NB: about 1/2 an orange
1/4 c olive oil
1 T honey (I use maple syrup cos it pours well)
This probably serves about 10 people.
I’d be keen to hear your opinion on this.
Definitely a more ‘generous’ serving-ed salad.
Ahhhh, the colour.
Beetroot is a great ‘de-toxifier’.