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Beet, Carrot and Pomegranate Salad

Heidi Larsen, FoodieCrush
  • 45 minutes
  • Serves 4

INGREDIENTS

5 smalls

beets

4 servings

bell pepper

2 media

carrots

1 tbsp

chives

1/4 cup

extra virgin olive oil

1 tbsp

fresh flat leaf parsley

1 tbsp

honey

1/4 cup

pistachios

1/2 cup

pomegranate seeds

1 1/2 tbsp

red wine

1 1/2 tbsp

red wine vinegar

4 servings

sea salt