Beetroot, Pomegranate & Fetta salad with Tea Salt
This inspired recipe for Tea Salt comes courtesy of the blog Hungry Ghost, food & travel. It’s definitely worth a look-see for the stunning images, beautiful food and the original recipe of Edible Tempura Flowers & Tea Salt.
I’m using this ingredient in a simple salad of earthy vegetables fruit and herbs, being a Beetroot, pomegranate & Fetta salad with tea salt.
2x large beetroot
1/2 pomegranate, juice, seeds & all.
Few generous tablespoons of crumbled Fetta,
Tea of choice, (I’ve used the lovely Lady Grey Tea from Twinings for the delicious cornflower blue petals)
Good quality sea salt (I’ve used pink Murray river flakes from South Australia)
Few drops of vinegar and sugar
A few herbs of your choice, I’m using Vietnamese mint from our garden today, spearmint, basil or coriander would be lovely too)
You’ll also need a large pot, a sharp knife, tongs, and a few ramekins or serving plates for the salt.
Boil beetroot with few drops of vinegar and sugar until cooked through, mine took approx 35 mins. Set aside.
Rub one part sea salt into one part tea leaves and keep rubbing together until you have an even consistency, set aside.
Chop the beetroot into wedges and dress with the pomegranate seeds. I also like to squeeze the pomengranate to really get those juices out too. Drizzle some olive oil over the top and crumble the Fetta cheese.
Shred some lovely leaves of the Vietnamese mint or herbs and scatter over the salad. Lastly finish with the tea salt and revel in those marvelous colours and flavours.