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Beet salad with pomegranate molasses
AuthorAayah Khalaf
5 Beets red and golden
3 cups Arugula
¼ cup silvered almonds
¼ cup feta cheese or goats cheese
2 tbsp Kimchi or sauerkraut
¼ cup Olive oil
2 Juiced lemons
1 tbsp Honey
1 tbsp Pomegranate Molasses
1
Boil the beets for 40 min. then peel and cut in cubes
2
Mix the olive oil, honey, lemon, and pomegranate molasses in a jar and pour them on top of the beets, mix well and refrigerate for an hour.
3
Assemble the arugula in the plate, place your beets on top
4
Sprinkle the feta cheese, almonds, and Kimchi. Serve fresh!
CategoryGut Healing, Paleo, Salad, Vegan
Ingredients
5 Beets red and golden
3 cups Arugula
¼ cup silvered almonds
¼ cup feta cheese or goats cheese
2 tbsp Kimchi or sauerkraut
¼ cup Olive oil
2 Juiced lemons
1 tbsp Honey
1 tbsp Pomegranate Molasses
Directions
1
Boil the beets for 40 min. then peel and cut in cubes
2
Mix the olive oil, honey, lemon, and pomegranate molasses in a jar and pour them on top of the beets, mix well and refrigerate for an hour.
3
Assemble the arugula in the plate, place your beets on top
4
Sprinkle the feta cheese, almonds, and Kimchi. Serve fresh!
