EatSmarter exclusive recipe

Lebanese Beet Saladwith Lemon, Herbs and Pomegranate Syrup

Lebanese Beet Salad - Lebanese Beet Salad - Colorful and spicy - a tasty vegetarian main course or starter salad with Mediterranean flavors
Lebanese Beet Salad - Colorful and spicy - a tasty vegetarian main course or starter salad with Mediterranean flavors

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Calories:202 kcal
Difficulty:easy
Preparation:40 min
Ready in:180 min
Low-sugar
Vegetarian
Vitamin-rich
high-fiber
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1 serving contains (Percentage of daily recommendation)
Calories202 kcal(10%)
Protein3 g(6%)
Fat12 g(15%)
Carbohydrates18 g(7%)
Added Sugar3 g(3%)
Roughage5 g(17%)

Recipe development: EAT SMARTER

Ingredients

For servings

4fresh Beet (each about 125 grams)
Salt
1Pomegranate (about 200 grams)
1 tablespoonHoney
2Red onion
1 bunchRadish
1 bunchParsley
½ bunchesMint
1Garlic clove
½Lemons
5 tablespoonsOlive oil
Pepper
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Kitchen Utensils

1 Pot, 1 Small pot, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Mortar, 1 Lid, 1 Citrus juicer, 1 Rubber gloves

Directions

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1 Scrub beet thoroughly, cover with salted water in a pot and bring to a boil. Cover pot and cook over medium heat until beets are knife-tender, 50-60 minutes.
2 Meanwhile, halve the pomegranate and squeeze juice from seeds using a citrus juicer.
3 Boil pomegranate juice and honey in a small pot until reduced to a syrup. Remove from heat and set aside.
4 Peel red onion and cut into strips. Trim radishes, rinse, pat dry and cut into quarters.
5 Rinse parsley and mint, shake dry, pluck leaves and coarsely chop. 
6 Peel garlic and grind finely in a mortar with a little salt (or pass through a garlic press).
7 In a bowl, combine onions, radishes, herbs and garlic. Squeeze juice from lemon half. 
8 Drain beets, briefly rinse with cold water and then remove skins (wear rubber gloves to avoid staining your hands).
9 Cut beets into 2 cm (approximately 3/4-inch) pieces and add to the bowl. Pour in reserved pomegranate syrup, the lemon juice and olive oil and gently mix to combine. Season with salt and pepper and let marinate for 2-3 hours in the refrigerator before serving. 
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