The sweetness of the beet, the sour/sour of the pomegranate molasses and the sourberries, the nutty, earthy and crunchy of the pistachios… And the fresh bed of yogurt make this an ultimate salad that everyone really likes. Even those who are not so fond of beets. We ate this earlier this year in a restaurant in Marrakech and remembered it because it was so tasty.
500 gram 500 cooked beets
500 ml 500 vegetable yogurt (Greek style preferred)
100 gram 100 pistachios
100 gram 100 sour berries
50 ml 50 pomegranate melasses
50 ml 50 delicious olive oil
1 table spoon 1 sumac
salt and pepper
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