Beetroot salad with pomegranate and garlic

Surprise your friends with the unusual taste of this salad! They will be amazed! Taste, low calorie Of the huge number of beetroot salads, I suggest another one. The presence of sweet and sour pomegranate seeds in it in conjunction with walnuts and garlic, give it a very interesting taste. To feel the charm of the salad, it is better to eat it 6-8 hours after cooking, when the beetroot and pomegranate will release their juices.

Anahit

Recipe author

Beetroot salad with pomegranate and garlic

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Beetroot

Carrots

Apples (sweet and sour)

Garnet

Onion

Garlic (clove)

Walnuts

Vegetable oil

Mayonnaise

Greenery (cilantro or parsley)

Salt (to taste)

0.5

Ground black pepper

0.5

Ground red pepper

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 2 g

Fats 24 % 4 g

Carbohydrates 65 % 11 g

84 kcal

GI: 64 / 0 / 36

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Ingredients
Step 2:
Wash and boil beets and carrots
Step 3:
Peel and peel all vegetables and fruits
Step 4:
Cut the beets
Step 5:
And also apple, carrot
Step 6:
And diced onion
Step 7:
Put in a bowl
Step 8:
Clear the pomegranate
Step 9:
Add pomegranate seeds
Step 10:
To chopped vegetables
Step 11:
Finely chopped greens
Step 12:
Garlic
Step 13:
Chopped nuts
Step 14:
As well as vegetable oil, mayonnaise and spices
Step 15:
Mix everything thoroughly
Step 16:
For non-mayonnaise lovers, season the salad with vegetable oil. While increasing its amount to 5 tbsp.l. Help yourself!