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Vibrant Lamb and Grilled Beetroot Salad with Pomegranate Vinaigrette
Indulge in a nutrient-packed lamb and beetroot salad with a zesty pomegranate vinaigrette. Perfect for a healthy, flavorful meal.
Experience a culinary delight with our Vibrant Lamb and Grilled Beetroot Salad, a perfect homage to the 'Big Beautiful Salads' category. This unique dish combines the richness of grilled lamb with the earthy sweetness of beetroot, topped with a refreshing pomegranate vinaigrette. Packed with antioxidants, vitamins, and lean protein, this salad isn't just a feast for your taste buds but also a boon for your health.
The lamb, marinated in aromatic spices, pairs beautifully with the caramelized beetroots, creating a delightful combination of flavors. The pomegranate seeds add a burst of freshness and a dose of vitamin C, making this salad a perfect choice for those seeking a nutritious meal. Whether you're hosting a dinner party or simply treating yourself, this salad promises to impress with its vibrant colors and exquisite taste.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
520 kcal
per serving
Cuisine
Mediterranean
Indulge in a nutrient-packed lamb and beetroot salad with a zesty pomegranate vinaigrette. Perfect for a healthy, flavorful meal.
Ingredients
- • lamb loin chops: 4, trimmed of excess fat
- • beetroot: 2 medium, peeled and sliced into rounds
- • mixed salad greens: 4 cups
- • pomegranate seeds: 1/2 cup
- • feta cheese: 1/3 cup, crumbled
- • walnuts: 1/4 cup, toasted
- • olive oil: 2 tablespoons
- • lemon juice: 2 tablespoons
- • pomegranate molasses: 1 tablespoon
- • garlic: 2 cloves, minced
- • ground cumin: 1 teaspoon
- • paprika: 1 teaspoon
- • salt: to taste
- • black pepper: to taste
Instructions
- 1 Preheat your grill to medium-high heat. Season the lamb loin chops with salt, pepper, paprika, and cumin. Drizzle with olive oil and set aside to marinate for at least 10 minutes.
- 2 While the grill is heating, toss the beetroot slices in a little olive oil and season with salt and pepper. Grill the beetroot for about 5 minutes on each side until tender and slightly charred.
- 3 Grill the lamb loin chops for about 4-5 minutes on each side for medium-rare, or until cooked to your desired doneness. Remove from the grill and let them rest for a few minutes.
- 4 In a small bowl, whisk together lemon juice, pomegranate molasses, minced garlic, and a pinch of salt and pepper to create the vinaigrette.
- 5 Arrange the mixed greens on a large platter. Top with grilled beetroot slices, grilled lamb chops, pomegranate seeds, crumbled feta, and toasted walnuts.
- 6 Drizzle the salad with the pomegranate vinaigrette. Serve immediately and enjoy the vibrant flavors and textures.
Serving Suggestions
- • This Vibrant Lamb and Grilled Beetroot Salad pairs beautifully with a side of whole-grain bread, perfect for soaking up the delicious vinaigrette. For a refreshing beverage, consider serving with a chilled glass of sparkling water infused with a hint of lime or mint, which complements the salad's flavors beautifully. For a complete meal, consider adding a light soup as a starter or a fruit sorbet as a dessert to keep the meal refreshing and balanced. The combination of textures and flavors in this salad makes it a stand-alone dish that can impress at any gathering.
Storage Tips
To store leftovers, place the salad in an airtight container and refrigerate for up to 2 days. Keep the vinaigrette separate to maintain the freshness of the greens. Before serving, allow the salad to come to room temperature and re-toss with the vinaigrette to revive the flavors. If you anticipate leftovers, consider storing the lamb, beetroot, and greens separately to prevent the salad from becoming soggy. Reheat the lamb gently if needed, and enjoy the salad as a fresh meal the next day.
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