Beetroot salad with pomegranate
Insalata di rape con la melagrana
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For 2-4 people
300 g of turnips
100 g of pomegranate seeds
3 tablespoons oil (or other oil of your choice, also recommended to avocado or olive classic)
1 tablespoon of lemon juice
1 pinch of salt
1 teaspoon balsamic vinegar (optional)
Peel the turnips, cut into small pieces and cook in steam until they are soft.
Leave to cool and drizzle with the emulsion prepared by combining all the ingredients in a bowl.
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan
