Ingredients
2 medium golden beets, peeled
3 carrots, peeled
1 head (about 1 pound) celeriac, peeled
1 medium fennel bulb (about 1 pound), trimmed
5 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 small dried red chile, crumbled
Coarse salt and freshly ground pepper
1/4 cup chopped fresh parsley leaves
1/2 pomegranate
Preparation
Using a mandoline or a sharp knife, very thinly slice the beets, carrots, celeriac, and fennel; place in a medium bowl. Set aside.
Drizzle with oil and lemon. Season with chile, salt, and pepper. Sprinkle with parsley; toss to combine. Transfer to a serving platter.
Hold the pomegranate above the salad, cut-side facing down. Using a rubber spatula in the other hand; strike the pomegranate releasing the seeds and juice onto the salad. Serve immediately.
