Ingredients
For
2
portions
pomegranate
EL
EL
White wine vinegar
EL
EL
olive oil
TL
TL
Honey
Salt
freshly ground pepper
Beetroot
(approx. 125 g)
grams
grams
Feta
(goat feta)
grams
grams
Kale
(“Curly Kale”)
grams
grams
hazelnut kernels
grams
grams
Walnuts
TL
TL
powdered sugar
preparation
Carefully remove the seeds from the pomegranate half. Collect the juice in a bowl and mix with vinegar, oil and honey to make a dressing. Season the dressing with salt and pepper and stir in the pomegranate seeds.
Peel the beetroot and slice it raw into very fine slices using a vegetable slicer (work with kitchen gloves). Divide the goat feta into coarse pieces with your hands. Select “Curly Kale”, rinse and spin dry.
Roughly chop the hazelnuts and walnuts and caramelize them in a pan with the powdered sugar. Mix the “Curly Kale”, beetroot and the dressing and serve. Sprinkle the caramelized nuts, some pepper and the goat feta on top and serve.
This recipe appeared in issue 01/2023.