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′

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


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