Ingredients
- 12 ounces beets, cooked (350 grams)
- 1 apple, green
- 9 ounces fennel bulb (250 grams -- this is about 1 medium fennel bulb)
- Parsley leaves with leaves and stalks, chopped
- 2 tablespoons dill, chopped
- 2/3 cup pomegranate seeds (120 grams)
- For the dressing
- 3 tablespoons pomegranate mollasses
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- Salt
- Pepper
How to Make
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Step 1: In a serving bowl slice the beets into 1 1/4 inch pieces.
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Step 2: Using a mandolin or sharp knife slice the apple and fennel, discarding the core of the fennel bulb and then add to the salad bowl along with the herbs and pomegranate seeds and 1/2 teaspoon salt and 1/2 teaspoon pepper.
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Step 3: Combine ingredients in a jar to make dressing and then pour dressing over salad.
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Step 4: Toss salad.
We hope you enjoy this recipe!
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