Beet salad with coriander

1 medium beets (cooked or raw)

2 carrots (raw)

1-2 Apple

2 glass 1 / nuts

2 glass 1 / chopped green coriander (cilantro)

2 glass 1 / pomegranate seeds

3 tbsp. oil (olive)

1 tsp. mustard

1 / 2 oranges (juice only)

1 / 2 lemon (juice only)

salt, pepper

Beet, carrot, Apple peel and RUB on a grater (on normal, or for Korean carrot). Put in a bowl. Pour lemon juice, stir.

Nuts, chop and fry in a dry pan (2-3 min

Prepare the sauce: in a small bowl whisk whisk oil, mustard, orange juice

Salad with salt and pepper and pour over the sauce. Stir and put on 15 minutes in the refrigerator.

Before serving, sprinkle with nuts, coriander and pomegranate seeds