Beet, Carrot and Pomegranate Salad
cooked and peeled
red wine vinegar
extra virgin olive oil
fresh flat leaf parsley
flaked sea salt
freshly ground black pepper
Slice the beets and carrots thinly using a mandoline or hand held slicer. Layer on a plate or platter, alternating beets and carrots, sprinkle with pomegranate seeds and set aside.
Mix the red wine, vinegar and honey in a medium bowl. Slowly drizzle in the olive oil while whisking continuously.
Drizzle the dressing on the vegetables to coat. Add pistachios, chives and parsley. Season with flaked salt and freshly ground black pepper and serve immediately or at room temperature.
Bijouxs Little Kitchen Jewels
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