It's the season when everything is coming up in the garden. This simple to make beet dish may come in handy.

Ingredients

2 medium beetroots
60 g walnuts, about ½ cup, slightly overflowing
2 garlic cloves
1 Tbsp red wine vinegar
1 Tbsp pomegranate molasses
2 Tbsp olive oil
Salt to taste
½ tsp ground coriander
Red chilli to taste

Parsley for garnish, optional

Directions

Keeping the beets whole, place in a pot and cover with water, boil until tender. Once cooked, pour off hot water and run under very cold water immediately, the skin should easily slip off, let them cool, then grate.

Blend the walnuts until finely ground and grate or mince the garlic.

Add the walnuts to the grated beetroot. Add garlic, vinegar, oil, salt, coriander and red chilli.

Mix everything well, and put onto a platter, decorate with parsley leaves if you would like.

Serve with pita bread or as a side with other dishes.