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Pomegranate Salad


Pomegranate Salad


2-3 small heads beet
50 g. Chopped walnuts
1 pomegranate
100 g. Feta cheese
1 lettuce
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.

About Violet Alex

Violet Alex
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