Beet and Pomegranate Salad
This festive beet and pomegranate salad, seasoned with honey sumac dressing, is so delicious and will be perfect for Rosh Hashanah! You can even make it one or two days in advance!
20 minutes
Serves 6
Easy
Instructions
- 1.For a no-mess and easy cleaning of the cutting board, place a baking paper or a parchment paper on your cutting board.
- 2.Put the beets on the parchment paper and cut them to thin slices with a crinkle cutter.
- 3.Grab the edges of the parchment paper with the beets and pour the beets into a nice bowl.
- 4.Discard the parchment paper. Notice how clean the cutting board is!
- 5.Add the rest of the salad ingredients to the bowl.
- 6.Season with the dressing ingredients and mix it well.
Ingredients
- •2 packages of precooked beets (around 10 small beets)
- •Handful of chopped mint leaves
- •1 sliced shallot
- •2 celery sticks, finely chopped
- •1/2 cup of pomegranate seeds
- •Dressing ingredients-
- •1/4 cup of olive oil
- •1/2 teaspoon of salt
- •1/2 teaspoon of ground black pepper
- •1 teaspoon of sumac
- •1 teaspoon of honey or date syrup
- •Juice from 1/2 lemon
Instructions
- 1.For a no-mess and easy cleaning of the cutting board, place a baking paper or a parchment paper on your cutting board.
- 2.Put the beets on the parchment paper and cut them to thin slices with a crinkle cutter.
- 3.Grab the edges of the parchment paper with the beets and pour the beets into a nice bowl.
- 4.Discard the parchment paper. Notice how clean the cutting board is!
- 5.Add the rest of the salad ingredients to the bowl.
- 6.Season with the dressing ingredients and mix it well.
