A vibrant salad that combines soft, sweet and slightly acidic flavors in perfect balance. Pomegranates provide freshness and a touch of crunch, while beets add color and a delicate, fluffy texture. With Brillante oat cereal cups … As a base, you’ll have a nutritious, complete dish ready in minutes, perfect for a light and different meal.
Tip for this recipe
Create a more intense flavor by adding cumin seeds, salt and pepper.
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A handful of fresh spinach leaves
8 -
Cooked beets and cut into slices
2 -
1 cup cooked fine oats (ready to use)
2 -
grenade
2 -
A handful of macadamia nuts
According to taste -
Fresh goat cheese
120 grams -
A teaspoon of cumin seeds
1 -
Salt and pepper
According to taste -
Sherry or Granada vinegar
According to taste -
Extra virgin olive oil
According to taste
Here’s how to prepare this recipe:
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1
Open and peel the pomegranate and add it to a large bowl.
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2
Cut the beets into thin slices and add them to the previous bowl.
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3
Cook Oat Brillante cereal cups.
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4
In a large bowl, combine the spinach leaves, beet leaves, cups of Brillante oats, and pomegranate seeds. Add pre-ground macadamia nuts.
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5
Crumble the fresh goat cheese and distribute it well.
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6
Create a more intense flavor by adding cumin seeds, salt and pepper.
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7
Add olive oil, sherry or pomegranate vinegar, salt and pepper just before serving.
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8
Mix and enjoy the explosion of flavors.
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For more recipes like this, check out Gourmé’s weekly menu.
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