Brussels Sprouts, Beetroot, and Pomegranate Salad
Ingredients
400 g Brussels sprouts
300 g cooked beetroot
1 cup pomegranate seeds
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt to taste
Pepper to taste
100 g feta cheese, crumbled
Handful of fresh mint leaves, chopped
Method
First, cut the Brussels sprouts in half.
Next, place them in a bowl with olive oil, salt, and pepper.
Spread the sprouts on a baking tray and roast in a preheated oven at 200°C for about 20 minutes.
Afterwards, chop the cooked beetroot into small cubes.
Finally, combine the sprouts, beetroot, pomegranate seeds, feta cheese, and mint in a large serving bowl.
You may also be interested in the following websites:
www.horselife.org
www.cheeseofchoice.org/
www.allmotorcycles.online
www.beekeepingworld.online
