Beet salad
Description
Perfect for everyday meals. 1. Boil the beetroot until tender or bake it in the oven, then let it cool completely. 2. Peel the beetroot and grate it on a medium grater. 3. Sauté the beetroot over medium heat in vegetable oil. Our goal is to slightly evaporate the juice and warm the beetroot through. 4. Prepare the pomegranate. Cut it in half and clean the seeds under water in a bowl to avoid staining your hands. 5. Mix the beetroot with the pomegranate seeds and sprinkle with chopped nuts. 6. Before serving, garnish with fresh herbs and season with salt and pepper to taste. The advantage of this salad is that it can serve not only as a great appetizer but also as a standalone dinner dish, for example. There are many variations of this salad: you can bake the beetroot first and then sauté it in oil, or simply dice it or shred it using a Korean-style grater (like for Korean carrot). You can use pine nuts, walnuts, or other nuts. Additionally, the salad can be dressed with olive oil and lemon juice. Garnish the "Beloved Husband" beet salad as you like, decorate to your liking, and serve.