Tom Kerridge’s vibrant salad is featured on his TV show, and accompanying book, Tom Kerridge Cooks Britain. Give it a go yourself at home, and tune into ITV to see more recipes from the show. “There are so many ways to enjoy the earthy flavour of magnificent beetroot,” says Tom, who visits the beetroot farm himself on the show. “If you can get them fresh from the ground, there’s a feeling of connection with Mother Nature. Crumbled feta goes brilliantly with beetroot here, and the liberal use of fresh herbs gives the salad vibrancy".
Tom Kerridge
We’ve teamed up with top chef Tom Kerridge to bring you a selection of delicious and easy recipes using our exceptional fresh produce.
50MIN
Total time
Ingredients
Servings
4
4
medium beetroots
1 tbsp
olive oil
1 tbsp
pomegranate molasses
400 ml
vegetable stock
200 g
bulgur wheat
1 handful
dill, roughly chopped
1 handful
mint leaves, roughly chopped
1 handful
flat leaf parsley, roughly chopped
100 g
Greek feta, crumbled
For the dressing
3 tbsp
olive oil
1 tsp
Dijon mustard
2 tbsp
red wine vinegar
1 tbsp
pomegranate molasses
Nutrition per serving
Calories
494kcal
Fat
33.4 g
Saturates
14.4 g
Sugars
11.1 g
Salt
516.7 mg
