Warm Beetroot, Carrot and Pomegranate Salad
with Zhoug Dressing and Greek Style Cheese
- Sulphites
- Milk
- Cereals containing gluten
- May contain traces of allergens
Fall in love with salads again with our Warm Beetroot, Carrot and Pomegranate Salad. Bursting with colour and flavour, we're dressing this salad with a dressing made from zhoug (pronounced zoog), which contains coriander, parsley and green jalapeno chillies for a spicy kick. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
Ingredients
250 grams
Cooked Beetroot
1 unit(s)
Red Onion
2 unit(s)
Carrot
1 sachet(s)
Ground Cumin
45 grams
Zhoug Style Paste
30 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
2 unit(s)
Garlic Clove
1 carton(s)
Lentils
(May be present: Cereals containing gluten)
1 unit(s)
Pomegranate
40 grams
Wild Rocket
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
2 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the beetroot, then cut each half into 3-4 wedges. TIP: Wear gloves when handling the beetroot to avoid staining your hands.
Halve and peel the red onion, then cut each half into 4-5 wedges.
Trim the carrots (no need to peel). Slice widthways diagonally into 0.5cm long thick slices.
Pop the beetroot wedges, onion wedges and carrot slices onto a baking tray.
Drizzle with oil, sprinkle over the ground cumin and season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking tray if necessary.
When the oven is hot, roast on the top shelf until the carrots are tender and the beetroot has softened, 25-30 mins.
While everything's roasting, in a large bowl, combine the zhoug, cider vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper.
Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve.
Halve the pomegranate. Remove the seeds from the white pith and pop the seeds into a bowl (discard the pith). TIP: Pat the outside of the pomegranate with the back of the spoon over a bowl to help release the seeds.
When the veg has about 5 mins left, remove the veg from the oven.
Add the lentils and grated garlic to the tray and toss with the veg.
Return to the oven for the remaining time until the veg is cooked and the lentils have warmed through, 4-5 mins.
Once everything's finished cooking, give the veg a few mins to slightly cool, then add to the bowl with the zhoug dressing. Toss together until everything's nicely coated in the dressing.
Add the rocket leaves, crumble in half the Greek style salad cheese and add half the pomegranate seeds. Mix well. TIP: Don't add the leaves too early or they'll go soggy.
Taste and season with salt and pepper if needed.
When everything's ready, share the roasted veg salad between serving bowls.
Crumble over the remaining Greek style salad cheese and sprinkle on the remaining pomegranate seeds to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The combination of roasted beetroot, zhoug dressing, and pomegranate won over many, including self-confessed beetroot sceptics. Some found the dressing too sharp or acidic; reducing the cider vinegar slightly or adding a touch of honey can help balance the flavour.
- Ease of prep: The roasting and assembly steps are straightforward, though the overall prep takes longer than expected. De-seeding the pomegranate is the trickiest part — hold it cut-side down over a bowl and tap firmly with a spoon to release the seeds.
- Suggestions: Consider using only half the lentils if you prefer a lighter dish, and add the rocket just before serving to keep it from wilting. Some found swapping the Greek-style cheese for blue cheese or adding extra feta worked well for their taste.
- Next-day meals: This dish keeps well in the fridge and works nicely as a cold lunch the following day, making it a good option for batch cooking.
- Portions: Opinions on portion size vary — some found it generous enough to serve as a main, while others felt it worked better as a side or lighter lunch.
