Beet and Walnut Salad
- • 2 medium-size beets about 1 lb total
- • 1½ cups walnut halves
- • 2-3 cloves garlic minced
- • 1 tablespoon pomegranate vinegar
- • 1 t. lemon juice
- • ½ cup packed cilantro leaves
- • ½ cup packed parsley leaves
- • 1 t. salt
- • ½ teaspoon ground coriander
- • ½ t. Khmeli Suneli Spice Mix (available online & spice stores)
- • freshly ground black pepper to taste
- • pomegranate seeds for garnish
- Cook the beets, either roasting or boiling, until tender. about 45 minutes.
- Let beets cool down for 15 min.
- Meanwhile, in a food possessor, pulse the cilantro, parsley, walnuts, and garlic. Set aside.
- When the beets are cool enough to handle peel and grate them.
- Mix the grated beets with the walnut paste. Season to taste with vinegar, lemon juice, and spices.
- Refrigerate the salad for at least an hour before serving.
- Garnish with pomegranate seeds and fresh cilantro
Recipe by iEatGreen at https://www.ieatgreen.com/beet-and-walnut-salad/
3.5.3251