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Beetroot salad with pomegranate syrup

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Ingredients for 4 servings:

  • 200 g baby spinach
  • 3 beetroot tubers, pre-cooked
  • 1 pack of feta cheese
  • 2 tbsp, heaped sunflower seeds
  • 2 tbsp pomegranate syrup
  • e.g. salt and pepper

Instructions

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

fruity delicious

Dice the beetroot and feta cheese and add them to the washed spinach. Add the sunflower seeds, mix everything gently, and season with salt and pepper. Finally, drizzle with the pomegranate syrup and mix everything together. Enjoy as a starter with baguette or as a great accompaniment to meat dishes.

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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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