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Beet, Carrot and Pomegranate Salad

Heidi Larsen, FoodieCrush
  • minutes
  • Serves 4 to 6

INGREDIENTS

5

small beets, cooked and peeled

2

medium carrots, peeled

1/2 cup

pomegranate seeds

1 1/2 tbsp

red wine

1 1/2 tbsp

red wine vinegar

1 tbsp

honey

1/4 cup

extra virgin olive oil

1/4 cup

pistachios, chopped

1 tbsp

chives, chopped

1 tbsp

fresh flat leaf parsley, chopped

flaked sea salt

freshly ground black pepper