Baby Beet Greens and Purslane Salad
Fresh, tangy, juicy and crunchy, this baby beet greens and purslane salad with marinated onions, pomegranate and feta has it all!
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.