INGREDIENTS
- -2 cooked beetroot
- -4 tablespoons of pomegranate juice
- -1 tablespoon balsamic vinegar
- -5 tablespoons of olive oil
- -1 small fennel
- -1/2 lemon juice
- -a bunch of chives
- -salt and pepper
INSTRUCTIONS
- Mix the beets with the vinegar juice and 3 tablespoons of olive oil, salt and pepper. Season the thinly sliced fennel with olive oil, salt, chopped chives and lemon. Put the mixture in a glass container covered with fennel, serve chilled.
