Beetroot Salad with Walnuts and Pomegranate

Name: Beetroot Salad with Walnuts and Pomegranate
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Europe, Eastern Europe, Russian
Ingredients: 4 large beetroots; 4 tbsp pomegranate seeds; 2 walnut kernels (chopped); 2 tbsp walnut oil; 2 tbsp Apple cider vinegar; Salt; Pepper (freshly ground); juice of half a lemon; 1 tbsp honey

Prep: 15min

| Servings: 4 | Cook: 40min

Light, tasty, fruity and always good: Try the simple beetroot salad with walnuts and pomegranate from Spoonsparrow!

Ingredients

4 large beetroots
4 tbsp pomegranate seeds
2 walnut kernels (chopped)
2 tbsp walnut oil
2 tbsp Apple cider vinegar
Salt
Pepper (freshly ground)
juice of half a lemon
1 tbsp honey

Instructions

1.
Steam the beetroot for about 40 minutes until firm. Let cool, peel and grate coarsely.
2.
Whisk together oil, vinegar, honey and lemon juice; season with salt and pepper. Add to grated beetroot and mix well. Fold in walnuts and let rest at least 30 minutes. Taste before serving.