Rainbow salad: beet, celery, radish salad
This recipe is adapted from "Moroccan Soup Bar" by Hana Assafiri. It was supposed to be fennel instead of beet but the store had no fennel. So I tried this instead.
1/4-1/2 red onion
2 golden beets
4 radishes
2 stalks celery
1/2 jalapeno, including seeds
handful of chopped walnuts
seeds from 1 pomegranate
3 sprigs cilantro, chopped
3 tbsp olive oil
juice and zest of 1 lemon
salt to taste
Finely slice the onion, beets, radishes, celery, jalapeno, and cilantro and combine with the rest of the ingredients. Combine and serve cold.