This recipe for Tomato, Beetroot, White Bean and Pomegranate Salad is an edited extract from The Spanish Home Kitchen by José Pizarro, published by Hardie Grant Books, RRP $55.00. Available in stores nationally now. Photography by Emma Lee.
When people ask if I enjoy cooking at home, I tell them the truth: I love it. It really relaxes me after work. As I’m sure you can understand, after a long shift in a restaurant, you wouldn’t want to cook a complex three-course meal. But something straightforward that will make you feel good? Absolutely. It’s like painting for artists, or writing for writers: cooking is a creative process.
You can explore the cupboards and fridge to see what ingredients you can find, then use your imagination to create something delicious. It’s always good to have few different tins of things like beans and pulses in the pantry. A salad like this will always be my go-to – it’s easy to make, and enjoyable to eat!
Ingredients (serves 6)
2 beetroots (beets)
1 teaspoon olive oil
400 g (14 oz) tin white beans, such as butter (lima) beans, drained and rinsed
700 g (1 lb 9 oz) heritage tomatoes, roughly chopped
seeds from 1 pomegranate
1½ tablespoons sherry vinegar
2 fresh thyme sprigs, leaves picked, with flowers if you can
1½ tablespoons pomegranate molasses
3–4 tablespoons extra virgin olive oil
To Serve (Optional)
Manchego, Rocket (arugula) leaves and Crusty bread
Preheat the oven to 200°C/180°C fan/400°F/gas 6. Rub the beetroots (beets) with the oil and wrap each one in kitchen foil. Roast for 45 minutes until tender. Allow to cool until they are cool enough to handle, then peel and chop.
Toss the white beans with the beetroots, tomatoes, and pomegranate seeds to the bowl and toss together.
Make the dressing, blend the sherry vinegar, thyme and pomegranate molasses together then gradually whisk in the extra virgin olive oil. Drizzle all over the still warm salad and toss together.
Let it sit for 10 minutes then serve with Manchego, rocket (arugula) and crusty bread.