Today’s recipe is a bright, simple beetroot and mint salad dressed with pomegranate molasses. With just a handful of ingredients and about ten minutes of hands-on time, this vegan-friendly dish works beautifully as a quick lunch or a refreshing side at a summer barbecue.
One of my culinary inspirations, Édouard de Pomiane, captures the virtues of beetroot succinctly in his classic book Cooking in Ten Minutes.
“Beetroot can be a very pleasant vegetable. Its possibilities are exploited far too little.”Édouard de Pomiane
Pomiane’s recipes celebrate directness and ease. Some of his dishes are pared back to the essentials, showing that great flavour doesn’t need elaborate technique or long preparation.
Hero.
Published in 1930, Pomiane’s book has influenced generations of cooks. The endorsements on the inside cover from figures such as Elizabeth David and Raymond Blanc speak to his enduring influence. His writing favours brevity, clarity and practical advice — a welcome counterpoint to some modern food trends that can feel overblown or exclusive.
As society changes, tastes and priorities around food shift too. Some people focus on price, others on welfare and provenance, and a subset pursue ever-more niche or exclusive ingredients. Pomiane’s approach sits comfortably between extremes: he invites enjoyment of good food without insisting on extravagant expense or elaborate preparation.
There’s also a conversation about a “cooking gap” — younger people who lack practical kitchen skills. Yet many still cook out of necessity or pleasure, and many more can benefit from simple, tasty recipes that are quick to assemble and rely on a few pantry staples.
Middle Class Bubble.
There is a cultural tendency to valorise rarity and artisanal provenance — sometimes to the point of excess. Pomiane’s work reminds us that celebrating food need not mean chasing the most exotic or expensive item on the menu. Cooking can be accessible, joyful and practical.
His philosophy encourages making the most of what you have, appreciating simple combinations of flavour and texture, and enjoying the process without turning it into an endurance test.
Beautiful Simplicity
This salad was born from that practical spirit: leftovers, a few fresh herbs and a couple of pantry items came together quickly. I found cooked beetroot in the fridge and a bunch of mint that was still vibrant. Beetroot and mint complement each other naturally, so I diced the beetroot, chopped the mint and combined them with oil and pomegranate molasses.
A touch of honey balanced the tartness and rounded the dressing. If you prefer strictly vegan, replace the honey with a little maple syrup or agave — the result is the same: sweet, tangy and herbaceous.
The salad benefits from a short rest in the fridge; the flavours meld and improve over a few hours or overnight, making it a great make-ahead side.
Beetroot and Mint Salad with a Pomegranate Dressing
By Gavin Wren
5/52
Serves 4 as a side
Uses a knife, chopping board, bowl, cup or mug.
Ingredients
250g cooked beetroot
40 mint leaves, finely chopped
1 tablespoon pomegranate molasses
1 tablespoon cold-pressed rapeseed oil
1/2 tablespoon honey (or maple syrup for vegan)
A good grind of salt and pepper
Directions
Finely dice the beetroot into 3–5 mm pieces and stir in the chopped mint.
Whisk the pomegranate molasses, oil, honey (or alternative) and a pinch of salt and pepper together in a mug using a fork. Pour the dressing over the beetroot and mint, toss to combine and taste for seasoning.
Serve immediately or refrigerate for a few hours to let the flavours meld. The salad keeps well overnight and makes a convenient make-ahead side.
