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Print Recipe
Beet Salad with Pomegranate Recipe
Easy and very tasty replacement for traditional mayonnaise dishes. Very simple salad.
Cook Time 25 minutes
Servings
Ingredients
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Crush the chili peppers and mix with the lemon juice. Season with salt and let the dressing stand for at least an hour.
    Crush the chili peppers and mix with the lemon juice. Season with salt and let the dressing stand for at least an hour.
  2. Wash the beets and scrape them with a vegetable brush. Trim the tops and tails and put on a baking sheet. Drizzle with olive oil and "massage" well, so that the oil covers the entire beet bottom and top. Bake in the oven at 200 * C for an hour or until the beets are easily pierced with a fork.
    Wash the beets and scrape them with a vegetable brush. Trim the tops and tails and put on a baking sheet. Drizzle with olive oil and "massage" well, so that the oil covers the entire beet bottom and top. Bake in the oven at 200 * C for an hour or until the beets are easily pierced with a fork.
  3. Grenades to clean, to disassemble the seeds. We will need 1.5 cups of seeds.
    Grenades to clean, to disassemble the seeds. We will need 1.5 cups of seeds.
  4. Cool the beets, remove the skin, cut into small cubes. Put in a bowl.
    Cool the beets, remove the skin, cut into small cubes. Put in a bowl.
  5. Add the pomegranate seeds.
    Add the pomegranate seeds.
  6. Add coriander. Add the dressing and oil. Mix thoroughly.
    Add coriander. Add the dressing and oil. Mix thoroughly.

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