Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Chill the salad for about 2 hours and let it steep.
5. Tip: It also works very well with white beetroot.