Preparation
Peel and cook the beetroot {tip: usw gloves!}. Cut the beetroot into small pieces. Cut the oranges into slices or pieces. Remove the seeds of the pomegranate {therefore cut the pomegranate into halves and remove the seeds in a bowl full of water}. Wash the salad and cut it into rough pieces. Serve the salad in bowls and garnish it with the pomegranate seeds, the beetroot and range pieces. For the dressing: out all ingredients into a sealable jar and shake it until for 1-2 minutes. Marinate the salad shortly before serving with the dressing and decorate it with a bit of cream cheese.
.s. cookingCatrin
In friendly cooperation with Nonno Nanni.
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