Print Recipe
 Beet Salad with Pomegranate Recipe
A simple and very tasty substitute for traditional dishes with mayonnaise. A very simple salad.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Chop the chili pepper and mix with lemon juice. Add salt and let the dressing stand for at least an hour.
    Chop the chili pepper and mix with lemon juice. Add salt and let the dressing stand for at least an hour.
  2. Wash the beets and clean them with a vegetable brush. Trim the tops and tails and place on a baking sheet. Sprinkle with olive oil and "massage" well so that the oil covers the whole beetroot from the bottom and top. Bake in the oven at 200 * C for an hour or until the beetroot is easily pierced with a fork.
    Wash the beets and clean them with a vegetable brush. Trim the tops and tails and place on a baking sheet. Sprinkle with olive oil and "massage" well so that the oil covers the whole beetroot from the bottom and top. Bake in the oven at 200 * C for an hour or until the beetroot is easily pierced with a fork.
  3. Peel the pomegranates, disassemble them into seeds. We will need 1.5 cups of seeds.
    Peel the pomegranates, disassemble them into seeds. We will need 1.5 cups of seeds.
  4. Cool the beetroot, remove the skin, cut into small cubes. Put it in a bowl.
    Cool the beetroot, remove the skin, cut into small cubes. Put it in a bowl.
  5. Add pomegranate seeds.
    Add pomegranate seeds.
  6. Add the coriander. Add the dressing and vegetable oil. Mix thoroughly.
    Add the coriander. Add the dressing and vegetable oil. Mix thoroughly.
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