Rainbow salad: beet, celery, radish salad





This recipe is adapted from "Moroccan Soup Bar" by Hana Assafiri. It was supposed to be fennel instead of beet but the store had no fennel. So I tried this instead.

1/4-1/2 red onion

2 golden beets

4 radishes

2 stalks celery

1/2 jalapeno, including seeds

handful of chopped walnuts

seeds from 1 pomegranate

3 sprigs cilantro, chopped

3 tbsp olive oil

juice and zest of 1 lemon

salt to taste

Finely slice the onion, beets, radishes, celery, jalapeno, and cilantro and combine with the rest of the ingredients. Combine and serve cold.