Salad with pomegranate and nuts
Description
Very tasty salads are made with walnuts and pomegranate seeds. These ingredients serve as a garnish and perfectly enhance the flavor of the salad, making it unusual and original. About that,
Instructions
- 1
Step 1
Wash the beetroot thoroughly under running water and dry it. Choose small beets, as they are sweeter. Peel the beetroot and cut it into thin strips.
- 2
Step 2
Wash and dry the orange. Cut it in half and use a spoon to remove the flesh, collecting the flesh and juice in a bowl.
- 3
Step 3
Crush the garlic cloves with the side of a knife blade, without removing the skin.
- 4
Step 4
Pour mustard oil into a frying pan and heat it. Add crushed garlic and fry for a few minutes. Then add the chopped beetroot to the pan and fry for about ten minutes. Remove the garlic.
- 5
Step 5
Add the ground spices, orange juice, and pulp to the beets in the skillet, sprinkle with brown sugar, and season lightly with salt. Mix well and simmer for another five minutes over low heat.
- 6
Step 6
Place walnut kernels on a baking sheet and toast them in the oven. You can also fry the nuts in a dry skillet. Chop the kernels into smaller pieces with a knife.
- 7
Step 7
Peel the pomegranate and separate it into seeds.
- 8
Step 8
When the beetroot has cooled, arrange it on plates. Sprinkle the beetroot with walnuts, and garnish with mint sprigs and watercress.