Root Vegetable and Pomegranate Salad

By Bellacucinam

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

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Using a mandoline or a sharp knife, very thinly slice the beets, carrots, celeriac, and fennel; place in a medium bowl. Set aside.

Drizzle with oil and lemon. Season with chile, salt, and pepper. Sprinkle with parsley; toss to combine. Transfer to a serving platter.

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.