Beet, fennel and pomegranate salad from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus (page 165) by Yasmin Khan

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Notes about this recipe

  • amy_3ah1cl on April 13, 2026

    Such a lovely fresh salad and zingy flavours from the herbs and the pomegranate ! Would make again. Roasted my own beetroots, they were large in size so took over an hour to cook for future reference.

  • pattyatbryce on June 04, 2024

    Really loved this salad, but recommend that you be careful with the pom seeds. I bought some that were packaged vs. the fresh fruit for availability and my husband asked what smelled like acetone (nail polish remover). I'm not sure it was that bad, but I did eat around the rest of them because I thought they tasted like citric acid gone wrong. Overall, a keeper salad if you buy real food!!

  • jenburkholder on December 19, 2022

    Made this alongside the herb and paprika roasted chicken and some white beans. Bright, fresh, and sweet, very well-balanced salad. We cut the vegetables thinner than suggested.

  • Indio32 on February 01, 2022

    Made this as a quick healthy lunch. Not usually a fan of apple in salad but this was good. Did have some beetroot but turns out they weren't in the best condition so left them out. Definitely worth giving this a go!

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