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Beetroot and apple salad with pomegranate seeds and lemon balm

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Ingredients for 2 servings:

  • 2 apples
  • 125 g beetroot
  • 1 stalk(s) spring onion(s)
  • ½ pomegranate
  • 3 tbsp almond milk (almond drink)
  • 3 tbsp Balsamic vinegar, white
  • 5 leaves of lemon balm
  • pepper
  • Mustard, hot
  • Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

light, quick, vegan

Wash the apples and beetroot and cut into 0.5-1 cm pieces. Wash the spring onion and slice into small rings. Halve the pomegranate and remove the seeds from one half. Pick the lemon balm leaves, wash them, and finely chop them. Combine the ingredients in a bowl. Combine the almond milk, vinegar, and mustard in a bowl. Season with salt and pepper and then pour over the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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