in

Beetroot and Carrot Salad

5 from 10 votes
Prep Time 20 mins
Rest Time 1 hr
Total Time 1 hr 20 mins
Course Dinner
Cuisine European
Servings 3 people

Ingredients
 

  • 4 size Carrots
  • 1 size Beetroot tuber
  • 0,5 size Zucchini
  • 4 Rods Celeriac
  • 1 greater Pomegranate
  • 1 size Lemon
  • 5 middle Oranges
  • Honey or optional sweetener

Instructions
 

  • Peel the carrots and beetroot, do not grate too coarsely. Wash the zucchini, grate a little coarser. Pull the threads from the celery stalks and cut them into approx. 4 mm thin slices. Mix everything in a bowl. Halve the pomegranate. Remove the kernels from one half and squeeze out the other half. Squeeze the lemon and 3 oranges. Peel the remaining 2 oranges and cut the pulp into bite-sized pieces. Add all 3 juices, pomegranate seeds and orange pieces to the vegetables and mix well. Sweeten with honey or possibly xylitol and let the salad steep for at least 1 hour. However, it tastes really good the next day and well chilled. .... pure refreshment ...
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Ginger, Grapefruit and Cucumber Drink

Kamut Walnut Bread