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Beetroot & Cous Cous Salad

· 3 medium beetroot (about 450g)

· 1 large white onion (about 225g)

· Oil and/or butter

· Salt

· 60g Pomegranate Molasses

· 200g cous cous



1. Peel the beetroot. Cut in half then into wedges

2. Cut the onion in half, peel and slice into ‘half-moons’. They don’t need to be sliced very thin

3. Mix the onions and beetroot with a pinch of salt and about a 1tbsp oil

4. Spread the mixture evenly in a frying pan. Cover with a lid and put on a very low heat The salt will draw out the moisture of the vegetables and the lid will help steam the beetroot.

5. Cook for 20minutes, stirring occasionally. If it starts to look dry, make sure the heat is on low and add small glass of cold water Some of the onions and beetroot may look black and burnt but the purple colours can make it look worse than it is! Browning the beetroot and onions will add to the flavour

6. After 20minutes, the beetroot should be soft. If it’s still very hard, cook with the lid on for 5-10 more minutes

7. Once the beetroot has softened, mix 60g pomegranate molasses with about 120g of hot water to make a thin paste. Pour over the beetroot and onion

8. Mix slightly and turn the heat up to medium. Cook for 10minutes. The liquid should reduce and become slightly sticky, coating the beetroot

9. After 10 minutes, the beetroot should be soft, the onions slightly caramelised and sweet, with a slightly tangy syrup coating them. Remove from the heat

10. Optional stir-through some butter or vegan butter towards the end of cooking

11. Mix into cooked cous cous and serve warm or leave to cool and store in the fridge for later. Test for seasoning and add salt if needed

12. Serve with toasted nuts of seeds

Cous Cous

Follow the instructions on the packet, or from your favourite recipe. Or for this recipe:

-200g cous cous in a small pan or mixing bowl.

-Cover with 380g just boiled water from the kettle (or use stock)

-Put a lid or a plate over the container

-Leave for 5 minutes

-Fluff the cous cous with a fork. Optional: add olive oil or butter and stir in until melted

-If using water (and not stock) add salt to taste after the beetroot is added

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