Today’s recipe is a fresh beetroot and mint salad dressed with pomegranate molasses. Made from a handful of ingredients and ready in minutes, it’s a bright vegan-friendly side that works well for a quick lunch or as part of a summer barbecue spread.
Edouard de Pomiane, in his concise classic Cooking in Ten Minutes, captures beetroot perfectly.
“Beetroot can be a very pleasant vegetable. Its possibilities are exploited far too little.”Edouard de Pomiane
De Pomiane’s recipes prize simplicity and practicality. Some of his ideas are pared down to the essentials, offering flavorful results without fuss or lengthy preparation.
Pop Culture Hero
Published in 1930, De Pomiane’s work has influenced many modern food writers. The book’s direct tone and economy of instruction appeal as an antidote to overly elaborate trends. His approach reminds us that good cooking doesn’t require pretension or hours of labor — often, less is more.
Contemporary food culture tends to polarize: people either cook out of necessity, seeking value and simplicity, or they pursue gadgetry, specialty ingredients and the latest culinary fashions. There’s room between those extremes for straightforward, satisfying recipes that respect time and ingredients.
Finding the Middle Ground
De Pomiane’s writing champions practical, enjoyable cooking — food that delights without demanding exhaustive preparation or exclusive sourcing. His recipes encourage home cooks to celebrate flavor and efficiency, keeping cooking accessible and pleasurable.
Beautiful Simplicity
This beetroot and mint salad grew from a sparse fridge and a desire for something quick and bright. A bag of mint and a pack of cooked beetroot were all it took. Finely chopped mint and diced beetroot are tossed with oil, pomegranate molasses and a touch of honey to balance acidity and bring out the earthiness of the beetroot.
The salad benefits from resting in the fridge: flavors meld and deepen, so you can prepare it ahead and serve it chilled or at room temperature.
Beetroot and Mint Salad with a Pomegranate Dressing
By Gavin Wren
Serves 4 as a side
Uses a knife, chopping board, bowl and a mug or small bowl for whisking.
Ingredients
250g cooked beetroot
40 mint leaves, finely chopped
1 tablespoon pomegranate molasses
1 tablespoon cold-pressed rapeseed oil
1/2 tablespoon honey (or maple syrup for a vegan option)
Salt and freshly ground black pepper, to taste
Directions
Finely dice the beetroot into roughly 3–5 mm pieces and toss them with the chopped mint.
In a mug or small bowl, whisk together the pomegranate molasses, rapeseed oil, honey (or maple syrup) and a good grind of salt and pepper. Pour the dressing over the beetroot and mint, stir to combine, then taste and adjust seasoning.
Serve immediately or refrigerate for an hour or overnight to let the flavors meld. This salad is a bright, quick side that pairs well with grilled dishes, grains or simple roasted proteins.
