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Root Vegetable and Pomegranate Salad

This recipe is adapted from Jamie Oliver's Cookbook, "The Naked Chef Takes Off" (Hyperion, 2001).

  • Servings: 4


  • 2 medium golden beets, peeled
  • 3 carrots, peeled
  • 1 head (about 1 pound) celeriac, peeled
  • 1 medium fennel bulb (about 1 pound), trimmed
  • 5 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 small dried red chile, crumbled
  • Coarse salt and freshly ground pepper
  • 1/4 cup chopped fresh parsley leaves
  • 1/2 pomegranate


  1. Using a mandoline or a sharp knife, very thinly slice the beets, carrots, celeriac, and fennel; place in a medium bowl. Set aside.

  2. Drizzle with oil and lemon. Season with chile, salt, and pepper. Sprinkle with parsley; toss to combine. Transfer to a serving platter.

  3. Hold the pomegranate above the salad, cut-side facing down. Using a rubber spatula in the other hand; strike the pomegranate releasing the seeds and juice onto the salad. Serve immediately.

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