Salad recipe for vegans with beetroot and pomegranate.
Method of execution.
Vegan beetroot salad.
Preheat the oven to 190 ° C in the air.
Mix the beets with olive oil, salt and pepper in a bowl and spread them on a pane of paper and oil.
Bake for 30-40 minutes.
Remove them from the oven and let them cool.
In another dish, put the walnuts in a bowl of maple syrup (or honey) and pepper cayenne. Cook for 15 minutes stirring twice during baking.
Let them cool down.
In a bowl mix the beets with salad and nuts.
Beat all the dressing materials in a shaker, add the cheese and pomegranate seeds and pour the salad.
Stir well and serve.
Ingredients for the vegan beetroot salad:
6 beets, cleaned and cut into 4 (or more pieces if large).
2 TBL. olive oil.
Freshly ground pepper.
150 gr. pecans or walnuts, cleaned.
100 g maple syrup or honey.
2 pinches of pepper cayenne.
300 gr. prepared salad of various leafy vegetables.
60 gr. olive oil.
40 gr. balsamic vinegar.
1 TBSP jam of our choice.
2 TSP Orange zest.
2 TBL Orange juice.
For the garnish.
200 gr Haloumi, broken by hand in small pieces.
Spores of 1-2 pomegranates.