Recipe for beetroot salad
This simple, beautiful, and colorful salad adorns any dining table. The dish can be used as a side for a main course or as an appetizer.
Beetroot Salad
Ingredients
- 400 gram Beetroot
- Spices Salt and pepper
- Lemon Juice Juice of 1/2 lemon
- 13.6 gram Oil Olive oil
- 1 pcs. Pomegranate
- 25 gram Sesame Seeds
- 100 gram Blueberry
Instructions
- Briefly blanch the spinach and blueberries and let them dry.
- Wash the beetroots thoroughly and boil them (with the skin on). They should be boiled until they are 'al dente'.
- Cool them down and when they are cool enough to touch, peel off the skin.
- Cut them into ultra-thin slices (we used a mandoline) and toss them in lemon juice, oil, salt, and pepper.
- Cut the pomegranate in half with a knife and shake to remove all the seeds.
- Arrange the salad with the spinach at the bottom and make a layer with the beetroot slices.
- Sprinkle with sesame seeds, blueberries, and pomegranate seeds.