Lebanese Beet Salad

Ingredients

• 650 g beetroot (4 fresh beetroot roots)
• Salt
• 200 g pomegranate (1 pomegranate)
• 1 tbsp liquid honey
• 2 red onions
• 1 bunch radishes
• 1 bunch parsley
• 0.5 bunch mint
• 1 Garlic clove
• 0.5 lemon
• 4 tbsp olive oil
• Pepper

Instructions

1. 1.

   Wash the beetroot thoroughly and cover with salted water, bring to a boil. Cover and cook over medium heat for 50-60 minutes.

2. 2.

   Meanwhile cut the pomegranate in half and juice it as if it were an orange using a citrus press.

3. 3.

   Simmer the pomegranate juice with honey in a small pot over medium heat until syrupy; set aside.

4. 4.

   Peel the red onions and slice into strips. Wash, trim and quarter the radishes.

5. 5.

   Wash parsley and mint, shake dry, pluck leaves and roughly chop.

6. 6.

   Peel garlic and grate finely in a mortar with a pinch of salt or press through a garlic press.

7. 7.

   Add onions, radishes, herbs and garlic to a bowl. Squeeze the lemon.

8. 8.

   Drain the beetroot, rinse briefly under cold water and then peel; work with rubber gloves so your hands don’t turn red.

9. 9.

   Cut the beetroot into about 2 cm cubes and add to the bowl. Mix the pomegranate syrup, lemon juice and olive oil together and stir in.

10. 10.

    Season with salt and pepper and let marinate in the refrigerator for 2-3 hours. Serve in bowls.