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!

Comment

Share

Read also

dieta_aplikacja

Diet by Ann, Healthy, Nutrition

A 1-day sample diet with Diet & Training by Ann

Are you ready to begin a tasty adventure with my nutrition philosophy? Healthy diet can be easy and fun. Remember...

Diet by Ann, Nutrition, Suppers

Chicken roulades without cheese! YUMMY!

Im often adding cheese to meat roulades, as you know I am not a big fan of it , so I created my own no - cheese version.

Diet by Ann, Nutrition, Training

Carbohydrates after training

Carbohydrates after training I often hear that after training you should remember to consume protein to “feed muscle”. I agree...

Diet by Ann, Motivation, Nutrition

7 months – 22 kg! another metamorphosis with Diet by Ann :)

MY HEART is so happy! :)

Christmas, Diet by Ann, Nutrition

Sweet tart with christmas spices and orange :)

The consistency of the dough is like a pudding, and the smell typical for Christmas.

Diet by Ann, Nutrition, Smoothies

red & energizing beet cocktail

Yes, I still love beets, and I think it’s an eternal sort of thing. Why do I enjoy eating them so much? I’ve written about it on a few occasions already, e.g., here.

Comments No Comments

Join the discussion…

Cancel reply