Moroccan-style red beet salad

 Cooking 0 minutes
 Preparation 5 minutes
 4 servings


2 packages (2 x 397 g) of Champêtre cubed red beets, drained
2.5 ml (½ tsp) of cumin
A pinch of salt
30 ml (2 tbsp.) of lemon juice
30 ml (2 tbsp.) of fresh coriander, chopped
65 ml (¼ cup) of slivered almonds
65 ml (¼ cup) of pomegranate seeds


  1. In a large bowl, mix the beets with the cumin, a pinch of salt, lemon juice and coriander.
  2. Garnish each serving with almonds and pomegranate seeds.

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