Syrian beetroot salad with pomegranate molasses and sesame - The Jewish Chronicle
This beautiful salad is fresh, colourful and zingy
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Ingredients
- 4 medium beetroots, about 675g
- 1 small red onion, finely chopped
- a handful of finely chopped flat-leaf parsley
- 3 tbsp extra virgin olive oil
- juice of ½ lemon
- 1 garlic clove, crushed
- 1–2 tsp pomegranate molasses, to taste
- salt
- freshly ground black pepper
- 2 tbsp toasted sesame seeds
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