Chopped Ham & Beetroot Salad with Creamy Pomegranate Dressing

Prep Time


Cook Time


Total Time





  • Chopped Ham & Beetroot Salad
  • 500g Eskort Chopped Ham Roll, thinly sliced
  • 4 large beetroots
  • 500ml (2 cups) mixed fresh berries
  • 1 fennel bulb, thinly sliced
  • Zest and juice from one lemon
  • Creamy Pomegranate Dressing
  • 125ml (½ cup) buttermilk
  • 125ml (½ cup) pomegranate juice
  • 10ml (2 tsp) red wine vinegar
  • Salt and pepper, to taste
  • Allergens
  • This recipe contains soya (soy), dairy (lactose) and may contain trace amounts of alcohol.
  • Substitutions
  • Chopped Ham Roll (soy): Use slices of Eskort Double Smoked Ham.
  • Buttermilk (lactose): Create 125ml of vegan buttermilk by adding 7.5ml (1½ tsp) of lemon juice to 120ml of almond milk, and allowing it to stand for 10 minutes or until thick and curdled.
  • Red Wine Vinegar (may contain trace amounts of alcohol): Create a substitute by mixing 125ml (½ cup) red grape juice with 15ml (1 tbsp) rice vinegar, and using the required amount as stated by the recipe.


  • Chopped Ham & Beetroot Salad
  • Submerge 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 them and cut into quarters.
  • Slice the ham roll thinly and add to a large bowl with the beetroot, berries, fennel bulb slices, lemon zest and lemon 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.
  • Tips:
  • Cook, peel and slice the beetroot in advance to save time during meal preparation.


Serve a portion of the ham and beetroot salad drizzled with creamy pomegranate dressing.