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! ...read the rest of the story here
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