Lamb Lettuce Beetroot Carrot Mint Salad



Serves four as a side dish 

Ingredients: 
(select organic ingredients as much as possible) 
150g lamb lettuce 
1 small-sized beetroot; peeled 
1 carrot; peeled and grated 
1 handful of mint leaves; torn into bits by hand 
1 pomegranate 
Juice of half a lemon 
Juice of half a clementine 
A pinch of salt 
3 drizzles of extra-virgin olive oil 

Preparation: 
Put peeled beetroot in a small pot filled with water and bring to a boil over high heat. Remove immediately, drain the water away, let it cool down for sometime, and then grate with a vegetable grater. Transfer to a large bowl. Cut the pomegranate into two halves. Scoop out the flesh of one half and squeeze in the juice of the other half into the bowl. Add the remaining ingredients to the bowl and toss together. Enjoy! 

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