Beetroot and Mint Salad with Pomegranate Dressing

Gavin WrenRecipes, Salads, Side dishes, Vegetables, Vegetarian

Today's recipe is a simple beetroot and mint salad with a pomegranate dressing, made with just a few ingredients and prepared in a matter of minutes. This delightful vegan and vegetarian dish makes a perfect side dish for a quick lunch or salad staple for the summer BBQ season.
Today’s recipe is a simple beetroot and mint salad with a pomegranate dressing, made with few ingredients and whipped up in a matter of minutes. This delightful vegan and vegetarian dish makes a perfect side dish for a quick lunch or salad staple for the summer BBQ season. My spiritual culinary hero, Edouard de Pomiane sums up beetroot beautifully in his book ‘cooking in 10 minutes’. “Beetroot can be a very pleasant vegetable. Its [sic] possibilities are exploited far too little.” - Edouard de Pomiane He continues to describe several beetroot recipes which redefine the word simplicity, the most straightforward recipe being laid out using thirteen words, including the title. That, however, is not the shortest in the book.
Hero.
Edouard de Pomiane published that book in 1930, becoming hero to many of today’s most lauded cookery writers. The inside cover sparkles with comments from pillars of culinary knowledge Elizabeth David “

Book Review – Edouard de Pomiane; Cooking in Ten Minutes

Gavin WrenCookbook Reviews, The World of Food

Edouard de Pomiane cooking in ten minutes
Ahead of the game Edouard de Pomiane was a man ahead of his time. Born in 1875 in Paris, making him almost precisely 100 years the senior to modern chefs like Jamie Oliver, he was a scientist, lecturuer, broadcaster and writer who recognised the underlying simplicity and joy that can be found in cooking and eating. In his day, there was a commonly held belief that life had developed a rushed and frenetic pace, that people no longer had time to sit back and appreciate life. Combined with the perception that French food preparation was some kind of mystical art, one that had to be undertaken by a trained professional, de Pomiane realised that someone needed to break cooking down into easily manageable periods and simplify the processes to suit their modern lifestyles. And so we have this book, which was first published in 1930 under the name ‘La Cuisine