Beet salad with pomegranate molasses

AuthorAayah Khalaf
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beet arugula and goats cheese salad with kimchi
Yields4 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins
 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!

beet arugula and goats cheese salad with kimchi

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!

beet arugula and goats cheese salad with kimchi

Beet salad with pomegranate molasses
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