Ensalada de remolacha, zanahoria y granada

Ingredientes

• 5-6 small beets (, cooked and peeled)
• 2 medium carrots (, peeled)
• 1/2 cup pomegranate seeds
• 1 1/2 tablespoons red wine
• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1/4 cup extra virgin olive oil
• 1/4 cup pistachios (, chopped)
• 1 tablespoon chives (, chopped)
• 1 tablespoon fresh flat leaf parsley (, chopped)
• flaked sea salt
• freshly ground black pepper

Preparación

1. 1

   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.

2. 2

   Mix the red wine, vinegar and honey in a medium bowl. Slowly drizzle in the olive oil while whisking continuously.

3. 3

   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.