FULL RECIPE FOR BEET SALADIngredients1 kg beetroot1 large onion3 garlic cloves3 tbsp olive oil1 tbsp. honey2 tsp salt tsp ground black pepper2 cups strained yogurt400g spring mixDressing for the spring mix:1 tsp salt tsp ground black pepper tbsp white vine vinegar1 tbsp pomegranate syrup or 1 tsp balsamic vinegar3 tbsp olive oil lemon juiceDirectionsPREPARATIONWash the beets thoroughly and peel themPeel and wash the onion, then cut into small cubesPlace the onions into a medium-sized potPeel and mince the garlic cloves and set asideGrate the beets and set asideCOOKINGSet a medium heat (6.5 or 7) for stoveSaut the onions with 3 tbsp olive oil for 5 to 6 minutes while stirring on occasion Afterwards add the grated beets and saut for 7 to 9 minutesTurn off the heat, cover with a lid. Let the mixture cool down for 10 to 15 minutesThen add the minced garlic and stir well while the mixture is still warmAdd the honey, salt, black pepper, and mix wellOnce the mixture cools down to room temperature, add yogurt and mix thoroughly. The beet salad is done!Rest it until serving Dressing for the spring mixSet a small-sized bowlPlace 1 tsp salt, tsp black pepper, tbsp white vine vinegar, 1 tbsp pomegranate syrup, 3 tbsp olive oil and the juice of half a lemonWhisk the mixture for 2 to 3 minutes, until the dressing becomes homogenizeSet aside the dressing for serving ServingPlace a portion of beet salad in a bowl then flip on to a salad plateCombine the spring mix and the dressing in a large bowl and toss the greens wellThen place the tossed greens around the beet saladGive the final touch for its presentationServe at onceBeet salad would be a light meal on its own and also a flavorful side dish for roasted meat and fish menus Bon Appetite!Best way to say thank you; SUBSCRIBE
