Summary
| Prep Time | 6 mins |
| Total Time | 11 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 250 g beetroot, cooked, cold
- 130 g orane (s)
- 130 g fennel
- 2 tablespoon lettuce seed mixture
- 2 tablespoon pomegranate seeds
For the dressing:
- 1 tablespoon sour cream
- 1 teaspoon mustard, medium hot
- 1 pinch (s) salt and pepper
- 0.5 teaspoon ½ dill tips
- 0.5 teaspoon ½ sugar or birch sugar
- 2 tablespoon white wine vinegar, milder
- 25 ml water
Print Recipe
Pin Recipe Instructions
- Cut the beetroot and orange into bite-sized pieces. Cut or slice the fresh fennel into small thin strips. Put everything in a bowl, sprinkle the lettuce seed mixture and pomegranate seeds over it.
- For the dressing, mix the sour cream with vinegar, salt, pepper, dill tips, sugar, mustard and water and add to the bowl. Stir once and let steep for five minutes.
- Approx. 155 Kcal per serving.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below