2-3 small heads beet
50 g. Chopped walnuts
100 g. Feta cheese
handful of arugula
For the dressing:
1 tablespoon cider vinegar
1 teaspoon mustard
3 tablespoons olive oil
taste salt and pepper
Wash beets and wrap in aluminum foil as a pre-add 2 tablespoons oil, salt, pepper and dill.
Add about 100 ml. water, close the foil and put to bake in the oven for about 2 hours.
Remove the beets, wait to cool and cut into cubes.
Cut the lettuce and arugula.
Add the chopped beetroot and pomegranate.
Prepare dressing from vinegar, olive oil and mustard.
Add salt and pepper to taste.
Pour salad dressing and add the diced feta cheese and walnuts.