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