Eden Grinshpan’s recipe for Pomegranate, Beet and Hazelnut salad is as flavorful as it is beautiful. Beets can be a bit tricky, but the way they are prepared here are absolutely delicious. She roasts them in the oven for about 4o minutes with vinegar and orange peel. The result? A beet with a delicious and milder taste that pairs perfectly with the roasted hazelnuts, sweet pomegranate kernels and fresh mint she sprinkles on top.
To discover how Eden entertains, click here!
