Lebanese Yellow Beetroot Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 2 hrs 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 yellow beets, approx. 15 g each
- 1 pomegranate
- Radishes, 3 - 5, depending on size
- 1 small onion (s), cut into fine strips
- 1 clove garlic
- 0.5 tablespoon ½ honey
- 1 tablespoon lemon juice
- 1 tablespoon rapeseed oil
- Parsley, finely chopped
- Mint, finely chopped
- Salt and pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Peel the beetroot, cut into approx. 1 cm cubes and cook in lightly salted water until firm to the bite. Then drain the vegetables, rinse and let cool. Halve the pomegranate and remove the seeds.
- For the dressing, mix half of the kernels with a little water with a hand blender and allow to drain on a sieve. Reduce the collected juice a little, cool it lukewarm and stir in the honey, garlic and lemon juice.
- Halve the radishes, quarter them if necessary, add to the yellow beetroot cubes with the onions and the remaining pomegranate seeds. Season everything with a little salt and pepper. Stir in the parsley, mint and dressing.
- Chill the salad for about 2 hours and let it steep.
- Tip: It also works very well with white beetroot.
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