Root Vegetable and Pomegranate Salad
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- Yield Serves 4
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Ingredients
- 2 medium golden beets, peeled
- 3 carrots, peeled
- 1 head (about 1 pound) celeriac, peeled
- 1 medium fennel bulb (about 1 pound), trimmed
- 5 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 small dried red chile, crumbled
- Coarse salt and freshly ground pepper
- 1/4 cup chopped fresh parsley leaves
- 1/2 pomegranate
Directions
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Using a mandoline or a sharp knife, very thinly slice the beets, carrots, celeriac, and fennel; place in a medium bowl. Set aside.
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Drizzle with oil and lemon. Season with chile, salt, and pepper. Sprinkle with parsley; toss to combine. Transfer to a serving platter.
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Hold the pomegranate above the salad, cut-side facing down. Using a rubber spatula in the other hand; strike the pomegranate releasing the seeds and juice onto the salad. Serve immediately.
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