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Georgian Salad with Pomegranate Recipe
We celebrated the New year in our favorite Georgian restaurant, which is always very tasty and hearty treats colorful host Gia. So he cooked us the most popular salad in his restaurant with pomegranate. To say that it is delicious - nothing to say. And most importantly-it is very simple and accessible. On the same day I wrote down the recipe for myself and now I will cook it more than once.
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. The beef boil with the Bay leaf with salt and pepper. Cut into small pieces. I took apart the fibers, but I was a little thick, next time will cut smaller. Lubricate generously with Tartar sauce. I have on photo thin mesh, but I then added, so as lacked juiciness.
    The beef boil with the Bay leaf with salt and pepper.
Cut into small pieces. I took apart the fibers, but I was a little thick, next time will cut smaller.
Lubricate generously with Tartar sauce. I have on photo thin mesh, but I then added, so as lacked juiciness.
  2. Cut the pickled cucumber into small cubes and sprinkle on the beef. To grease with a little sauce.
    Cut the pickled cucumber into small cubes and sprinkle on the beef. To grease with a little sauce.
  3. Beets cut into such same as cucumber cubes and sprinkle the next layer by layer.
    Beets cut into such same as cucumber cubes and sprinkle the next layer by layer.
  4. The last layer, generously sprinkle the pomegranate seeds. Allow to soak in the refrigerator for 1 hour and you can eat.
    The last layer, generously sprinkle the pomegranate seeds.
Allow to soak in the refrigerator for 1 hour and you can eat.

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