Simone's Kitchen

Spelt salad with beetroot and pomegranate

Spelt salad with pomegranate and grapefruit | insimoneskitchen.com

Sometimes you come up with a combination that is just so good! This fabulous salad with pomegranate and beetroot is one such thing. I had bought a couple of pomegranates at the market earlier that week and while they do keep for a while they seem to shrink fairly rapidly I find and I didn’t want to have to throw them away as I love pomegranate and it is insanely good for you. Going through some options on the internet I found somewhere the combination of pomegranate and beetroot and that’s when it clicked in my head. I would make a spelt salad with pomegranate, beetroot, grapefruit and pinenuts.

Spelt salad with pomegranate and grapefruit | insimoneskitchen.com
I just love spelt. I am tempted to say I love it even more then quinoa but the jury is still out on that one. It might be less versatile then quinoa but not sure about that yet as I have only eaten it three times now. I’ve gone through my pack of spelt now so time to replenish. It’s unfortunately not found everywhere so I’m gonna have to go to my organic grocery store later this week to get me some more.

Healthy salad with spelt and pomegranate | insimoneskitchen.com
And don’t you just love those popping bright red colors? Ofcourse…. as always happens to me – no matter how I peel open the pomegranate – the wall was covered in little red dots afterwards. I didn’t even notice it doing that but it was so juicy. I’ve tried virtually every method in the book to get the seeds out and I have settled for the one where you break open the pomegranate in parts and then just carefully work out the seeds. It works brilliantly and normally is fairly spatter free but not today! Juicy little sucker!

Spelt salade met bietjes en granaatappel
Prep Time
15 mins
Cook Time
15 hrs 49 mins
 
Due to the use of the fruit and the beetroot this salad is fairly sweet. I don't think it would do well as a starter due to that sweetness but it is perfect for a lunch dish and maybe adding a bit of goatcheese would make it less sweet
Course: Salade
Servings: 1
Author: Simone van den Berg
Ingredients
  • 1 pomegranate
  • 1 red grapefruit + 1/2 red grapefruit for the juice
  • 75 gr spelt
  • 1 cooked beetroot
  • 2 tbsp pinenuts
DRESSING;
  • 1 tbsp olive oil
  • 1 tbsp white wine vinegar
  • pepper
  • salt
  • juice of 1/2 grapefruit
Instructions
  1. Serve with mashed potatoes or rice (we picked the mashed potatoes)
  2. Cut the beef in chunks of about 2 cm and put pepper and salt on them. Put the butter in a casserole pan and once the butter stops foaming add the meat. Bake the meat for about 10 minutes on medium high till it is browned.
  3. Cut up 3 onions in rough pieces and add them to the meat. Bake for another 5 minutes. Add the bottle of beer.
  4. Stick the cloves into the remaining onion (you can leave it whole, it will fall apart anyway) and add this together with the mace, bayleave and cinnamon stick to the meat. Bring to a boil, add pepper and salt and sugar to taste. You don't want it to be overly sweet. Put a lid on the pan and simmer for approx. 2 hours. Add the carrots in and simmer for another half hour before you add the pumpkin. Simmer for another half hour and check if the meat is fall apart tender and the pumpkin well done.
  5. You can add potatoes to the mix together with the pumpkin and have a one pot meal or you can make mashed potatoes and serve those on the site. Sprinkle some freshly grated nutmeg over the mashed potatoes!
  6. You can easily make this dish the day before as the flavors will only get better after a day.

 

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