سلطة الملفوف والشمندر

Boil or roast the beetroot until tender, then let it cool and cut it into small cubes.

Slice the red cabbage into thin strips.

Finely chop the parsley and onion.

In a large bowl, combine the cabbage, beetroot, parsley, onion, and pomegranate.

In a small bowl, mix olive oil, lemon juice, and salt until the dressing is well combined.

Pour the dressing over the salad and toss well to distribute the flavors evenly.

Garnish the top with crushed walnuts before serving.