RUBY SALAD
2 cups of of purple cabbage (thinly sliced)
1 cup of boiled beetroot ( thinly sliced)
1 cup of pomegranate seeds
1 small purple onion ( sliced thinly)
1 small radish (sliced thinly)
4 table spoons of olive oil
3 table spoons of balsamic vinegar
to taste salt
to taste pepper
INSTRUCTIONS
* Cut each slice of beetroot and radish into four, to bring variety into the the texture of the salad
*Add all the ingredients except for the beetroot and mix well
*Add the beetroot last as it bleeds color
*Serve in alight, opaque colored salad bowl
Credit: Chefling Tales
1 cup of boiled beetroot ( thinly sliced)
1 cup of pomegranate seeds
1 small purple onion ( sliced thinly)
1 small radish (sliced thinly)
4 table spoons of olive oil
3 table spoons of balsamic vinegar
to taste salt
to taste pepper
INSTRUCTIONS
* Cut each slice of beetroot and radish into four, to bring variety into the the texture of the salad
*Add all the ingredients except for the beetroot and mix well
*Add the beetroot last as it bleeds color
*Serve in alight, opaque colored salad bowl
Credit: Chefling Tales