Ingredients
– 300 g Brussels sprouts
– 200 g beetroot (cooked and peeled)
– 1 cup pomegranate seeds
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– 1 teaspoon honey
– Salt (to taste)
– Black pepper (to taste)
– 50 g feta cheese (crumbled)
– Fresh parsley (for garnish)
Method
1. First, clean the Brussels sprouts by trimming the ends and cutting them in half.
2. Place the halved Brussels sprouts in a pot of boiling water and cook for about 5 minutes until just tender. Drain them and let them cool.
3. Chop the beetroot into bite-sized pieces and mix it with the cooled Brussels sprouts in a large bowl.
4. In a smaller bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper to create a dressing. Pour this dressing over the salad mixture.
5. Finally, sprinkle pomegranate seeds, crumbled feta, and parsley on top before serving.
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