5 healthy festive foods
5 healthy festive foods
The secret to cooking healthy, delicious meals and snacks for the holiday season is to get back to basics and keep it simple and fresh.
Servings
Prep time
Cook time
Recipe
Ingredients
- Pomegranate Dressing
- 3 tbsp pomegranate molasses
- Juice ½ lemon
- 60mL cold-pressed olive oil
-
- Salad
- 1kg baby beetroots (I use golden & red beetroots)
- 150g wild baby rocket
- 80g labna, or your choice of Persian feta or grilled haloumi
- Handful pistachio nuts, chopped
- Pinch ground black pepper
- Fresh pomegranate seeds or rehydrated goji berries (see note)
Method
- For the dressing, combine all the ingredients until creamy. I like to whisk them together. Taste and adjust if needed.
- Store in a screw-top jar in the refrigerator for up to 5 days.
- To make salad, preheat your oven to 180°C.
- Cut off the leaves from the beetroot and wash well with the skin still on. Wrap each whole beetroot in foil and place on a baking tray. Roast for about 30–35 mins.
- Remove beetroot from the oven and allow to rest in the foil for about 1 hour — this process allows the skin to be removed easily. Remove the foil and peel the skin off with your fingers. Cut beetroot in half and leave a few whole if they are smaller.
- Arrange beetroot on a serving platter or large bowl along with wild rocket leaves. Arrange the labna then pistachios over the top. Drizzle the dressing over the top just before serving. (My smashed raspberry dressing is also fantastic on this salad.)
- Enjoy this delight.
- Note: As it’s hard to find non-imported pomegranates until autumn you can use rehydrated goji berries in place of pomegranate seeds.
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