30 January 2016 in Diet by Ann, Dinners, Nutrition, Salads

PICKLED BEETROOT, pomegranate and chickpeas salad

Right after I posted about pickles I got loads of questions on how to use pickled vegetables. They can be used in salads, soups – similarly to pickled cucumbers or cabbage.

I tried a combination of pickled beetroots and pomegranate.

Steam the carrots so they’re al dente. You can also bake it a bit. Boil the chickpeas along with the carrots or use canned chickpeas. Grind allspice berries, cloves and pepper in a mortar and pestle and add finely sliced chilli peppers. Mix it all with olive oil, salt and cardamon – you’ll receive a sauce. Sprinkle the vegetables with it. I didn’t even get to take a picture! 😉

Enjoy!

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