Beetroot-pomegranate salad

Name: Beetroot-pomegranate salad
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 pack of (500 g) pre-cooked beetroot (vacuum); 2 Pomegranate; 2 TABLESPOONS Lemon juice; 1 TEASPOON Chili Flakes; 7-10 Tbsp salt, pepper; 3-4 Stem(s) Coriander; 7-8 TABLESPOONS good olive oil

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 6

1 pack of (500 g) pre-cooked beetroot (vacuum)
2 Pomegranate
2 TABLESPOONS Lemon juice
1 TEASPOON Chili Flakes
7-10 Tbsp salt, pepper
3-4 Stem(s) Coriander
7-8 TABLESPOONS good olive oil

Directions

1
Dice the beetroots into small cubes. (Attention! They stain strongly, it is best to wear disposable gloves.) Roll pomegranates with light pressure on the work surface (so the seeds can be removed better).
2
Cut the pomegranates in half. Squeeze 1 half. Knock out the seeds from the remaining halves.
3
Mix pomegranate juice, lemon juice and chilli. Season with salt and pepper. Mix with beetroot and pomegranate seeds. Leave to stand for about 30 minutes.
4
Wash the coriander, shake dry, chop coarsely and fold into the salad. Drizzle oil over it. Season to taste again.