Beetroot salad with pomegranate and garlic

Name: Beetroot salad with pomegranate and garlic
Total time: 1 h 30 min
Yield: 8
Ingredients: 1 kg Beet; 2 Carrot; 2 Apples; 2 Pomegranate; 1 Bulb onions; 4 cloves of garlic Garlic; 50 g Walnuts; 2 tablespoon Vegetable oil; 2 tablespoon Mayonnaise; 30 g Greenery; 0.5 tablespoon Salt; 0.5 teaspoon Ground black pepper; 0.5 teaspoon Ground red pepper

Surprise your friends with the unusual taste of this salad! They will be amazed! Taste, low calorie From the huge number of beet salads, I suggest one more. The presence of sweet and sour pomegranate seeds in it, together with walnuts and garlic, gives it a very interesting taste. To feel the beauty of the salad, it is better to eat it 6-8 hours after preparation, when the beets and pomegranates have released their juices.

259

65573

Abigail Lopez

Author of the recipe

Beetroot salad with pomegranate and garlic

Calories

264Kcal

Protein

6gram

Fat

12gram

Carbs

34gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

1kg

2

2

2

1

4cloves of garlic

50g

2tablespoon

2tablespoon

30g

0.5tablespoon

0.5teaspoon

0.5teaspoon

Step-by-step preparation

Cooking time: 1 hr 30 mins

STEP 1
Ingredients
STEP 2
Wash and boil beets and carrots
STEP 3
Peel all vegetables and fruits from skins and husks
STEP 4
Cut the beets
STEP 5
as well as apple, carrot
STEP 6
and diced onion
STEP 7
put in a bowl
STEP 8
peel pomegranate
STEP 9
add pomegranate seeds
STEP 10
to chopped vegetables
STEP 11
finely chopped greens
STEP 12
garlic
STEP 13
chopped nuts
STEP 14
As well as vegetable oil, mayonnaise and spices
STEP 15
Mix everything thoroughly
STEP 16
For those who don't like mayonnaise, season the salad with vegetable oil. At the same time increasing its quantity to 5 tbsp. Help yourself!

Comments on the recipe

ulia-uf

14.08.2023

4.5

Interesting salad, thank you. I also know this salad made from beets and pomegranate.

Eleno4ka

14.08.2023

4.5

I prepared a beetroot pomegranate salad for myself. I agree with the author that baked vegetables are tastier and healthier, but this time I decided to cook the beets in the microwave to gain time. Instead of arugula I used lettuce leaves. The dressing in this salad is very tasty; the addition of pomegranate seeds and apple adds refreshing juiciness and a wonderful fruity taste! This salad is simply a storehouse of vitamins and minerals, healthy and tasty! I will be happy to cook more! Thanks for the recipe, katushafin!