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Fishinwidow
Exotic beet cocktail
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Ingredients
Directions
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Finely chop the fresh fresh mint. Remove the pomegranate seeds from the pomegranate and remove the white membranes.
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Rub off the peel of the beetle and cut the beet first into slices of three-fourths of thickness and then into cubes of three-fourths.
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Peel the kiwi and cut the flesh into cubes of three fourths.
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In a bowl, beat the vinegar, mustard and oil with a little salt and freshly ground pepper to make a dressing.
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Keep some fresh fresh mint on hand to garnish.
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Stir in the rest of the fresh mint through the dressing and carefully scoop the beetroot, kiwi and pomegranate seeds.
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Spoon the beet cocktail into the glasses and garnish with the mint tufts.
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Tip: For a tangy taste, mix small pieces of raw ham through the cocktail.
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Nutrition
36Calories
Fat5% DV3g
Protein0% DV0g
Carbs1% DV2g
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