Exotic beet cocktail

Name: exotic beet cocktail
Total time: 25 min
Yield: 12
Ingredients: 5 pomegranate; 1 cooked beet; 1 Kiwi; 1 tablespoon White wine vinegar; 1 pinch fine mustard; 3 tablespoon walnut oil; 2 tablespoon fresh fresh mint; 12 tuft fresh mint

Ingredients

Directions

Finely chop the fresh fresh mint. Remove the pomegranate seeds from the pomegranate and remove the white membranes.
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.
Peel the kiwi and cut the flesh into cubes of three fourths.
In a bowl, beat the vinegar, mustard and oil with a little salt and freshly ground pepper to make a dressing.
Keep some fresh fresh mint on hand to garnish.
Stir in the rest of the fresh mint through the dressing and carefully scoop the beetroot, kiwi and pomegranate seeds.
Spoon the beet cocktail into the glasses and garnish with the mint tufts.
Tip: For a tangy taste, mix small pieces of raw ham through the cocktail.