Lebanese beetroot salad

Ingredients for 2 servings:

• 2 yellow beets (approx. 125 g each)
• 1 pomegranate
• Radishes, 3 – 5, depending on size
• 1 small onion(s), cut into fine strips
• 1 garlic clove(s)
• ½ tbsp honey
• 1 tbsp lemon juice
• 1 tbsp rapeseed oil
• Parsley, finely chopped
• Mint, finely chopped
• Salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

tastes really delicious

Peel the beets, cut into 1 cm cubes, and cook in lightly salted water until al dente. Drain the vegetables, rinse well, and let cool. Halve the pomegranate and remove the seeds. For the dressing, blend half of the seeds with a little water using an immersion blender and let drain in a sieve. Reduce the juice slightly, let cool until lukewarm, and stir in the honey, garlic, and lemon juice. Halve the radishes, quarter them if desired, and add them to the beetroot cubes along with the onions and the remaining pomegranate seeds. Season everything with salt and pepper. Stir in the parsley, mint, and dressing. Chill the salad for about 2 hours to marinate. Tip: White beets also work very well.