Chopped ham & beetroot salad with creamy pomegranate dressing


When putting together a quick meal to feed the family, this #JustDelicious salad is unbeetable!


Chopped ham & beetroot salad

500g Eskort Chopped Ham Roll, thinly sliced

4 large beetroots

500ml (2c) mixed fresh berries

1 fennel bulb, thinly sliced

zest and juice of 1 lemon

Creamy pomegranate dressing

125ml (½c) buttermilk

125ml (½c) pomegranate juice

10ml (2t) red wine vinegar

salt and freshly ground pepper



Chopped ham & beetroot salad

  • Place the beetroots in a saucepan filled with water and bring to the boil.
  • Lower to medium heat and allow to simmer for 30 minutes.
  • Once cooked, rinse the beetroots under cool water, peel and cut into quarters.
  • Slice the ham roll thinly and add to a large bowl with the beetroot, berries, fennel bulb slices, and lemon zest and juice.
  • Using clean hands or a salad fork and spoon, lightly toss the salad.

Creamy pomegranate dressing

  • Add all the ingredients into a bowl and mix until well combined.
  • Serve a portion of the ham and beetroot salad drizzled with creamy pomegranate dressing.

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