The salad is packed with purslane leaves, beetroots, pomegranate arils, leafy greens, onion, walnuts, lemon juice and olive oil – earthy and healthy, right? Certainly right! There are a large number of antioxidants in this salad. Antioxidants work to repair or prevent damage to the cells of your body and boost your immune system.
Ingredients
2cupsof leafy greensrinsed and patted dry
4medium sized beetroots
1cuppomegranate seeds
1onionsliced
A handful of raw walnuts
A pinch of sumacoptional
2cupspurslane leavesrinsed and patted dry
For the dressing:
½cupvirgin olive oil
¼cupfreshly squeezed lemon juice
2tabespoons honey
Salt to taste
Instructions
Place the beets in a pot , add water to fully cover them and bring to a boil. Reduce heat to low, cover up and cook for 2 hours or until the beets are tender when pierced with a fork. Drain and set aside to completely cool down. Peel the beets and slice into strips.
Whisk together the lemon juice, honey, sumac and salt until well combined. Add the olive oil in a steady stream, whisking until well incorporated.
Combine the leafy greens and purslane leaves and transfer to a large serving plate. Sprinkle the sliced onions on top.
Add the walnuts, beetroot strips and pomegranate seeds; toss the dressing equally over the plate just before serving. Enjoy.
Notes
If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine