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Beet and pomegranate salad

Beet and pomegranate salad

Appetizers

A vibrant and crunchy salad: cooked beetroot, apple, raw cauliflower, and pomegranate, all bound together with a creamy mayonnaise and well-drained yogurt…

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Recipe from Roozitaa (Wikibooks), adapted by Recette de cuisine · · updated on

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This Iranian salad combines cooked beets, Jerusalem artichokes, raw cauliflower, and pomegranate seeds. The mayonnaise and thick yogurt give it a creamy texture.

Ingredients and directions

  • Prep time20 min
  • Cook time—
  • Total20 min
  • DifficultyEasy
  • Vegetarian

Ingredients

4 people
  • $2.49
  • $0.57

Directions

  1. Finely chop the raw cauliflower into very small pieces, then the beetroot and the baked apples into small dice. ≈ 3 min
  2. Combine the vegetables and pomegranate seeds in a large bowl. ≈ 3 min
  3. Add the mayonnaise and thick yogurt to your liking, then mix gently. ≈ 4 min

Equipment

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Before you start

Ingredients

  • 1 pomegranate, peeled and segmented
  • 1/2 head of raw cauliflower
  • One cooked beetroot
  • 2 terracotta-glazed apples
  • mayonnaise, to taste
  • Plain or thick yogurt, to taste

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