Boiled Beetroot Salad with Green Olives, Walnuts, and Pomegranate

Place 100 gr Beets in a pot, cover with 250 ml Water, bring to a boil, and cook over medium heat for 35 minutes until fork-tender, then drain and set aside to cool.

Peel the cooled cooked beets and cut them into medium bite-sized cubes.

Thinly slice 20 gr Red Onions into half-moons, cut 25 gr Green Olives without Stones into rings, finely chop 4 gr Parsley, and remove the seeds from 20 gr Pomegranate.

Toast 15 gr Walnuts in a dry skillet over medium heat for 2 to 3 minutes until aromatic, let cool completely, and roughly chop them.

In a small mixing bowl, whisk together ³/₄ tbsp Olive oil extra virgin, ¹/₂ tbsp Lemon Juice, ¹/₄ tbsp Honey, ¹/₄ tsp Table salt, and ¹/₂ tsp Black Pepper - Coarsely Ground until a smooth dressing forms.

In a large salad bowl, combine the cubed beets, sliced red onions, sliced olives, and chopped parsley.

Pour the prepared lemon dressing over the beet mixture and toss gently to thoroughly coat all vegetables.

Transfer the salad onto a serving platter and garnish immediately with the toasted walnuts and fresh pomegranate arils before serving.