Make this nutritious salad, add some fresh cheese if you like and enjoy it as a light dinner along with crusty bread.
Serves 4 Prep. Time: 15′ Cooks in: 10′ Ready in: 25′
Ingredients
200 g beetroot leaves, washed, dry, chopped
4 artichoke hearts, sliced
1 medium celeriac, peeled, diced
For the dressing
1 tbsp grape molasses
1 tbsp balsamic vinegar
4 tbsp fresh pomegranate juice
2/3 cup extra-virgin olive oil
salt, black pepper
Method
Step 1
Bring 500 ml water in a small pan to a boil. Add 1 tsp salt and boil artichoke and celeriac for 7-10′. Drain and dry.
Step 2
Toss all salad ingredients in a bowl and arrange on a serving platter.
Step 3
Prepare the dressing by whisking all ingredients with salt and pepper. Drizzle salad and serve.
Και η ελληνική συνταγή: Σαλάτα με αγκινάρες, παντζαρόφυλλα και σελινόριζα
