2 large beetroots, peeled and quartered
1 medium carrot, cut into bite size pieces
1 green apple quartered
35 g olive oil
Juice of 1 lemon
60-80 g Balsamic vinegar
10 g rose water
Salt and pepper to taste
10 g chives
10 g mint leaves
10 g parsley leaves
10 g dill
80 g shelled pistachios
1 small pomegranate, arils (seeds) only


  • Place all ingredients, except pistachios and pomegranate arils into TM bowl.
  • Chop 2 sec/speed 5. Using a TM spatula, scrape down the sides of the bowl. Repeat for another 2 sec/speed 5.
  • Place into a salad bowl. Garnish with pistachios and pomegranate arils.

Cooks’s notes

  • Substitute pistachios with pumpkin seeds and sunflower seeds.
  • Substitute Balsamic vinegar with Blackberry vinegar.
  • Add crumbled feta cheese when serving.

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Beetroot, Pomegrante and Pistachio Salad