Page 17 - Signavio-Cookbook-2018-en

[GERO] Beetroot, Hummus & Pomegranate Salad Authors: Charlott Natho

Cut the beet
Wash baby root into thin
spinach and slices and
distribute leaves distribute on top
on a big plate of the spinach
leaves

Hungry for
Beetroot, Hummus &
Pomegranate Salad Prepare dressing by
putting the oil, honey,
lemon juice, vinegar,
and salt & pepper in a
jar and shaking to
emulsify

Drizzle the Spread the Sprinkle the
dressing over hummus on top pomegranate
the salad of the beet root seeds over the Enjoy your meal!
salad
slices

INGREDIENTS FOR THE DRESSING PREPARATION

200g fresh 1 tsp. vinegar (ideally red wine 4 people
pomegranate or strawberry vinegar)
200g baby 1 tbsp. olive oil 10 minutes
spinach leaves
Squeeze of lemon juice
400g cooked beetroot
½ tbsp. honey
250g hummus
Salt & pepper

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