Beetroot Salad with Walnuts



  • 4 medium red beets
  • Enough water to cover the beets
  • ½ teaspoon of apple cider vinegar
  • 3 cloves of garlic (whole)
  • 1 piece of sugar cube
  • 4 tablespoons of pomegranate molasses
  • juice of ½ lemon
  • 1 tablespoon of dried thyme
  • 1 tablespoon fresh rosemary (chopped)
  • 1.5 teaspoons of salt
  • 1 teaspoon of black pepper
  • ½ teaspoon of olive oil
  • 3 red plums (cut into apple slices)
  • 1 cup coarsely ground walnuts

After thoroughly washing and drying the red beets, peel them off by wearing gloves.
Slice into apple slices.
In a medium saucepan, add enough water to cover the beets, vinegar, and whole garlic.
Cook the beets on medium heat until soft.
While cooking, stick a fork in between the beets to check if they are cooked.
Drain the red beets after they are soft.

For the sauce;
Add olive oil, pomegranate syrup, lemon juice, salt, black pepper and chopped fresh rosemary and mix well.
Then set aside.
Wash the fresh plums, cut them into thin half moons and add them to the beets with the coarsely ground walnuts.
Then drizzle the olive oil and pomegranate syrup sauce on it.
Take the red beet salad on the plate you will serve.
Garnish with fresh rosemary leaves and serve.


 

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