Today’s recipe is a simple beetroot and mint salad with a pomegranate dressing, made with few ingredients and whipped up in a matter of minutes. This delightful vegan and vegetarian dish makes a perfect side dish for a quick lunch or salad staple for the summer BBQ season.
My spiritual culinary hero, Edouard de Pomiane sums up beetroot beautifully in his book ‘cooking in 10 minutes’.
“Beetroot can be a very pleasant vegetable. Its [sic] possibilities are exploited far too little.” – Edouard de Pomiane
He continues to describe several beetroot recipes which redefine the word simplicity, the most straightforward recipe being laid out using thirteen words, including the title. That, however, is not the shortest in the book.
Edouard de Pomiane published that book in 1930, becoming hero to many of today’s most lauded cookery writers. The inside cover sparkles with comments from pillars of culinary knowledge Elizabeth David “