Recipe for Grated Carrot & Beetroot Salad with Pomegranate & Yogurt Dressing | Dublin Cookery School
My friend Annie often arrives with a basket of vegetables from her garden. This is one of her favoured beet-inspired combinations.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dublincookeryschool.ie.
Ingredients
- 20g pumpkin seeds
- 20g sunflower seeds
- 2 medium beetroot (about 300g)
- 2 large carrots
- 175g Greek yoghurt
- 3 tbsp olive oil
- a sliver of garlic, crushed
- 2 tbsp pomegranate molasses
- 1 tsp maple syrup
- juice of half a lemon
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