Red Beet Salad with Pomegranate Seeds and Grapes

Ingredients

• 500 g roasted red beets (pre-cooked; vacuum-packed)
• 250 g red grapes
• 1 Pomegranate
• 4 tbsp red wine vinegar
• Salt
• Pepper
• 1 tsp cinnamon
• 1 tsp ground cardamom
• 1 tsp liquid honey
• 4 tbsp grape seed oil
• 80 g hazelnut kernels
• 4 sprigs dill

Instructions

1. 1.

   Cut the roasted beet roots into 2 cm cubes. Wash grapes, stem them, halve lengthwise and remove seeds. Halve the pomegranate and release its seeds. Mix beets, grapes, and pomegranate seeds in a bowl.

2. 2.

   For the dressing whisk vinegar, salt, pepper, cinnamon, cardamom, and honey; then whisk in oil. Fold the dressing into the salad.

3. 3.

   Coarsely chop hazelnuts and toast them in a hot pan without fat over medium heat for 3 minutes. Wash dill and roughly chop it. Sprinkle nuts and dill over the salad before serving.