Name: Easy beetroot salad recipe for Christmas: Colourful, fresh and make-ahead
Yield: 6-8
Ingredients: 130ml olive oil; 3 tsp maple syrup; 3 tbsp balsamic vinegar; Juice of 1½ lemons; Sea salt flakes; 16 cooked beetroot, thinly sliced into rounds; 350g feta cheese; 3–4 heaped tbsp pomegranate seeds; Handful of walnuts, coarsely chopped

This salad is called Christmas salad because it has the colours of Christmas in it – the red in the beetroot and pomegranate and the white in the fetta cheese sprinkled on top. You can prepare the beetroot far in advance to make for a less stressful Christmas Day. It is good as a side paired with a main course but it works equally well as a starter.

For more salad ideas, see our summer recipes collection. You could also try the peaches, asparagus and mozzarella salad or even a simple Greek salad.

Ingredients

130ml olive oil

3 tsp maple syrup

3 tbsp balsamic vinegar

Juice of 1½ lemons

Sea salt flakes

16 cooked beetroot, thinly sliced into rounds

350g feta cheese

3–4 heaped tbsp pomegranate seeds

Handful of walnuts, coarsely chopped

Method

In a bowl, combine the olive oil, maple syrup, balsamic vinegar and lemon juice with a generous pinch of salt, then whisk lightly with a fork.

Add the beetroot slices to the bowl with the dressing, then toss together so everything is well coated in glossy juices. Cover and set to one side to macerate for at least 30 minutes. (You can leave the beetroot to rest in the fridge for up to 3 days.)

When ready to serve, arrange the slices of beetroot, overlapping, on a serving dish. Crumble over the feta, then scatter with pomegranate seeds and walnuts.

_{This is an edited extract from ‘The Christmas Companion’ by Skye McAlpine, published by Bloomsbury Publishing, $55.}

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Recipe Skye McAlpine Cookery writer

Skye McAlpine is a cookery writer who believes that food tastes best when shared with others. She is author of four books, A Table in Venice, A Table for Friends, A Table Full of Love and her most recent book, The Christmas Companion. She writes a monthly recipe column for The Sunday Times, as well as the popular Substack newsletter, ‘The Dolce Vita Diaries’; and contributes to publications from around the world.

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