Beet and Pomegranate Salad

About

A festive beet and pomegranate salad with honey-sumac dressing. Can be made 1-2 days in advance.

Ingredients

4 4 beets, roasted and sliced

1 cup 1 cup pomegranate seeds

1 handful Fresh herbs (mint, parsley)

2 tbsp 2 tablespoons honey

1 tbsp 1 tablespoon sumac

2 tbsp 2 tablespoons lemon juice

3 tbsp 3 tablespoons olive oil

1/4 cup 1/4 cup pistachios, roughly chopped

Instructions

1. Roast beets until tender, then slice or cube.\n2. Make dressing by whisking honey, sumac, lemon juice, and olive oil.\n3. Arrange beets on a platter and drizzle with dressing.\n4. Top with pomegranate seeds, pistachios, and fresh herbs.