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Home House's Adrian Martin's punchy beetroot salad

The earthy flavours of beetroot are paired with delicate goat's curd and a fresh pomegranate dressing in this recipe from Home House's head chef Adrian Martin

Serves 2

Preparation time 5 mins

Cooking time 40 mins


  • 600g beetroot, cooked and diced
  • 200g goat's curd
  • 300ml pomegranate dressing (see below)
  • 50g toasted hazelnuts
  • 1 bunch watercress

For the pomegranate dressing

  • Seeds from 5 pomegranates
  • 75ml rice vinegar
  • 150ml sesame oil (not toasted)
  • 150ml sunflower oil
  • 25g root ginger, scraped and finely chopped
  • 1 stick of lemon grass, trimmed and finely chopped
  • 2 kaffir limes, juiced and zested
  • Salt and freshly ground black pepper


  1. To make the dressing, mix all of the ingredients together and season with salt and freshly ground black pepper.
  2. Mix the beetroot with a little of the dressing and seasoning.
  3. Place a small spoon of goat's curd on the plate. Arrange the beetroot around the goat's curd.
  4. Drizzle more pomegranate dressing over. Sprinkle over a few toasted hazelnuts. Garnish with picked watercress leaves.