Ingredients

The following ingredients have 4 Servings
  • 3 medium beets, unpeeled
  • 2 pomegranates (seeds)
  • 1 small red onion (finely chopped)
  • 4 tablespoons cilantro/fresh coriander (finely chopped)
  • 4-5 tablespoons lemon juice (plus zest of 1 lemon)
  • 2 tablespoons vegetable oil (I used cold pressed rapeseed)
  • Fine sea salt and pepper to taste

Instruction

  • Boil the beets, unpeeled, covered, in water, for about 40 minutes (they should be tender but not mushy). Drain and leave to cool.
  • In the meantime prepare the other ingredients. When the beets have cooled peel and finely chop them. Combine with the rest of the ingredients, season to taste and refrigerate for at least 30 minutes (up to an hour). Enjoy with kebabs, burgers and other barbecue dishes.