Pomegranate and Beet Salad

• Vegetarian
• Gluten free

• Produce

  • 8 Beets
  • 2 tbsp Dill, Fresh
  • 1 Garlic clove, raw
  • 1 bunch Mint
  • 2 Pomegranate fruits

• Baking & Spices

  • 1 Salt & pepper

• Dairy

  • 500 ml Greek yoghurt

Found on garlicmatters.com

Description

Ingredients

• 8 boiled beets
• 500 ml Greek yoghurt
• 1 raw garlic clove, crushed
• 2 pomegranate fruits, seeds only
• 2 tbsp fresh dill, chopped
• 1 bunch of chopped mint
• Salt & pepper to taste

Directions

• Wash beets well under running water, halve and boil in plenty of water until nice and soft, but not mushy, for about 20 -25 min.
• When beets are cool enough to handle, peel and then slice roughly and mix in a big bowl with the other ingredients.
• Season to taste with salt and pepper and serve cold or at room temperature.
• Store in refrigerator for up to 3 days.