6 beets, golden, purple and chioggia (or two large purple beets)
2 serrano chilies, deseeded
1 bunch fresh tarragon
1 bunch fresh dill
Seeds from one pomegranate, optional
Zest and juice from two lemons
1-2 tbsp manuka honey / maple syrup
1/4 cup extra virgin olive oil
Sea salt + pepper
1/2-3/4 cup pistachios, to taste
Goat/sheeps milk feta, optional
Peel and grate beets.
Deseed and mince serrano chilies. Chop dill and tarragon.
In a salad or mixing bowl, add beets, chilies, tarragon, dill and pomegranate seeds.
In a small bowl, whisk together lemon juice, zest, manuka honey/maple syrup, olive oil, sea salt and pepper. Pour over beets, toss around and sprinkle the chopped pistachios and crumbled feta cheese.