Beetroot salad with lemon oil and pomegranate dressing
shirlee and jane EAT SURREY
shirlee and jane EAT SURREY
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Ingredients

  • Salad
  • 5 medium cooked beetroot peeled and roughly chopped
  • 150 g cooked broad beans
  • 150 g cooked tenderstem broccoli, chopped
  • 2-3 fresh nasturtium flowers (optional)
  • Dressing
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon fresh chopped chives (or other fresh herbs such as mint)
  • 1 dessertspoon lemon olive oil
  • 1 dessertspoon red wine vinegar
  • Salt and freshly ground black pepper

Instructions

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