Sandra's beetroot, white cabbage, and pomegranate salad

Ingredients for 10 servings:

• 3 beetroots, raw
• ½ head of white cabbage
• 1 pomegranate
• 1 orange(s)
• e.g. hazelnut oil or olive oil
• n. B. vinegar
• salt and pepper
• 150 g pumpkin seeds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

fresh, fruity and wholesome

Buy organic ingredients if possible. Wash, peel, and dice the beets. Wear gloves if possible. Place the diced beets in a large bowl. Wash and slice half of the white cabbage, add it to the bowl. Cut the pomegranate in half, carefully break the halves open, remove the seeds, and add them to the bowl. Peel the orange, cut it into small pieces, and add it. Add the pumpkin seeds. Season to taste with a little oil, vinegar, salt, and pepper. If you prefer a fruitier flavor, use two pomegranates or two oranges.