Summary

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

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Instructions

1. 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.
2. 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.
3. Approx. 155 Kcal per serving.