This delicious healthy dish perfectly combines the sweet beetroot flavor, astringency and light sourness of pomegranate, as well as the aromas of greens.
1.Boil the beets, cool and grate them on a fine grater or pass through a meat grinder.
2 ․Put the beets in a colander and leave for about 15 minutes to drain the juice. After slightly wring out with your hands.
3 ․Grind nuts in a blender or mortar. Pass the garlic through the press. Finely chop the cilantro.
Cilantro can be supplemented with other herbs.
4.Combine nuts, garlic, herbs and suneli hops.
5.Squeeze juice from pomegranate, three tablespoons are enough. Leave a few grains for decoration.
6 ․Combine beets with nut dressing and Salt.
7 ․From the resulting mass, form balls of the size of a walnut or a little larger.
