Beet, Carrot and Pomegranate Salad
User Reviews
4.7
27 reviews
Excellent
Beet, Carrot and Pomegranate Salad
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 5-6 beet cooked and peeled, small
- 2 carrot peeled, medium
- ½ cup pomegranate seeds
- 1 ½ tablespoons red wine
- 1 ½ tablespoons red wine vinegar
- 1 tablespoon honey
- ¼ cup extra virgin olive oil
- ¼ cup pistachio chopped
- 1 tablespoon chives , chopped
- 1 tablespoon parsley chopped, flat leaf, fresh
- sea salt flaked
- black pepper freshly ground
Instructions
- Slice the beets and carrots thinly using a mandoline or hand held slicer. Layer on a plate or platter, alternating beets and carrots, sprinkle with pomegranate seeds and set aside.
- Mix the red wine, vinegar and honey in a medium bowl. Slowly drizzle in the olive oil while whisking continuously.
- Drizzle the dressing on the vegetables to coat. Add pistachios, chives and parsley. Season with flaked salt and freshly ground black pepper and serve immediately or at room temperature.
Notes
- adapted from Bijouxs Little Kitchen Jewels
- Bijouxs Little Kitchen Jewels
Genuine Reviews
User Reviews
Overall Rating
4.7
27 reviews
Excellent
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