Sassool Cafe Root Salad Recipe
A surprisingly sweet root salad with a flavor (and color) pop. The colorful and flavorful combination is pretty to look at but even more vibrant on your taste buds.
Ingredients
- 2 cups carrots (julienned)
- 2 cups beets (julienned)
- ¼ bunch cilantro
- ¼ cup walnuts
- 3 tbsp pomegranate molasses
- 3 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- ½ tsp black pepper
- ½ tsp salt
Instructions
- Peel the raw carrots and beets. Chop into matchstick size pieces and set aside separately until ready to mix the salad.
- Remove the bottom of the cilantro bunch and rough chop.
- In a large mixing bowl add the carrots, beets, cilantro, and walnuts.
- Pour the olive oil, pomegranate molasses and vinegar in a circular motion to cover each section of the root salad.
- Sprinkle the salt and black pepper over the entire mixing bowls and mix with hands (using gloves)
- Taste before serving.
Notes
This is an original recipe of Sassool Mediterranean Restaurant located in Raleigh, North Carolina. It has been published with permission.
Nutrition
Serving: 1g | Calories: 162kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 272mg | Fiber: 3g | Sugar: 13g
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