Simple yet absolutely delicious, this light, antioxidant-rich bowl is an example of a perfect salad. Baby beet greens and purslane are both meaty leaves that provide enough substance. Tangy marinated onions, sweet and tart pomegranate and briny feta create a balanced flavour and provide a variety of textures. Savory and salty, sour and sweet, juicy, crunchy and creamy, this little bowl of goodness has it all!
The Flavour Affair:
Baby Beet Greens + Purslane + Onions + Apple Cider Vinegar + Pomegranate + Feta
A great salad usually boasts all major taste elements and offers a variety of textures. Contrary to a popular belief, you don’t need a lot of items to compose one! See how everything comes together in one bowl with just a handful of ingredients and a little imagination:
The Sour aspect comes from purslane leaves, pomegranate and apple cider vinegar.
The Sweet aspect comes from baby beet greens, pomegranate and apple cider vinegar.
The Heat aspect comes from onions and black pepper.
The Fat aspect comes from olive oil.
The Bitter aspect comes from baby beet greens.
The Salt aspect comes from feta and rock salt.
In addition, the above combination provides creamy, crunchy, soft and succulent textures and creates a beautiful, vibrant look.
Understanding the sources of taste elements also helps alternating the ingredients. For instance, instead of baby beets you can use spinach or mixed bitter-y greens. Purslane can be swapped for watercress or even Romaine lettuce. Lemon and a little honey may substitute the vinegar and pomegranate molasses. Goat cheese, cottage cheese or halloumi can come in place of feta. The only item you cannot spare is pomegranate jewels 😀 or maybe it’s only me – I am totally biased when it comes to fresh pomegranate. It just makes everything so much better!
Preparation tips for Baby Beet Greens and Purslane Salad:
- A lot of flavour in this salad comes from the marinated onions, so don’t omit this step. They only require 20-30 minutes and it is totally worth it. Marinating onions enhances their natural sweetness and creates a tangy crunch while softening their own sharp taste.
- Instead of making a separate dressing, simply toss the greens with the onions and their marinade.
Serving suggestions:
This fresh, tangy and juicy salad goes very well with a wide variety of meat dishes. Serve it alongside Koftas, steaks, pulled lamb or meatballs. It will also complement roasted chicken or fatty fish like salmon.
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Baby Beet Greens and Purslane Salad
Equipment
- 1 small mixing bowl
- 1 salad bowl
Ingredients
- 80 g baby beet greens thoroughly washed
- A bunch or purslane thoroughly washed
- 2 tbsp pomegranate jewels
- 1 tbsp crumbled feta
- Freshly ground black pepper
For the marinated onions:
- 1 small red onion thinly sliced
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp pomegranate molasses
- 1/3 tsp rock salt
Instructions
- Whisk together 1 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp pomegranate molasses and 1/3 tsp rock salt.
- Add the onions and leave for 20-30 minutes.
- Toss the greens with onions and their marinade.
- Add the pomegranate jewels, top with crumbed feta and finish off with a grind of black pepper mill.
Notes
- You can substitute pomegranate molasses with 1 tsp brown sugar.
