Pomegranate and Basil Marinated Beets with Preserved Kumquats and Pistachios Recipe | Yummly
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Pomegranate and Basil Marinated Beets with Preserved Kumquats and Pistachios

SUSAN EATS LONDON
7Ingredients
90Minutes
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Pomegranate and Basil Marinated Beets with Preserved Kumquats and Pistachios
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Ingredients

US|METRIC
5 SERVINGS
  • 600 grams beetroot (2-3 large, or 4-6 small beets)
  • 1 Tbsp. basil olive oil (or 2 tablespoons extra virgin olive oil, and a handful of roughly torn basil leaves)
  • 1 Tbsp. pomegranate (paste or pomegranate molasses)
  • 2 Tbsp. unsalted pistachios (fresh hulled, roughly chopped, plus one to two additional teaspoons chopped and reserved.)
  • 5 kumquats (preserved, roughly chopped)
  • salad leaves (A generous handful of strong, like rocket or watercress)
  • coarsely ground black pepper (Fresh)
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