Triple Red Salad

(serves 4-6)

• 1 middle sized red cabbage

• 3 middle sized beetroots

• 1 pomegranate

• 3 tbsp maple syrup

• 2 tbsp olive oil

• 2 tbsp freshly pressed orange juice

• Zest of 1 orange

• Salt, pepper

1. Cut red cabbage in strips.

2. Cook beetroots until tender (test with a fork). Let them cool a bit, then cut into cubes.

3. Peel and remove the seeds from pomegranate.

4. Combine maple syrup, olive oil and orange juice and mix well.

5. In a salad bowl mix together red cabbage, beetroot cubes and pomegranate seeds. Season the salad with the dressing, salt and pepper.

6. Decorate the salad with orange zest.