Today we will prepare a salad of beets and pomegranate.
The benefits of pomegranate for the human body are undeniable. This fruit is rich in many vitamins, nutritious elements and minerals and vital to our body. It is recommended as a natural remedy for increasing hemoglobin, a source of energy and strength. In addition to being consumed in its pure form, pomegranate seeds can be used to prepare many delicious and festively colorful dishes.
Of course, not everyone likes the pomegranate, primarily because of the large seeds and the rather difficult method of extracting the grains. However, in the autumn-winter period, when there is a shortage of natural sources of vitamins, we still advise you not to ignore this exotic yummy.
The highlight of the dish is the combination of the sweet and sour taste of pomegranate seeds with the mild taste of beets, chicken and nuts.
Scald the chopped onion with boiling water, drain the water and pour the marinade: 2 tbsp of vinegar, a small amount of water, sugar to taste. Marinate 15-20 min. Next, squeeze the onion (you can rinse slightly in cold water, removing the taste of vinegar). Lay the onion on top of the potatoes.
To make the salad look more attractive, use a cooking ring. So you can give the salad a more beautiful and sophisticated shape.
Stack the grains on top of the lettuce as tightly as possible. So it will be both tastier and more beautiful.
Before serving the salad, be sure to put it in the refrigerator for several hours to soak.
Mayonnaise can be replaced with natural yogurt or less high-calorie sour cream.
To quickly peel a pomegranate, watch the video for the recipe.