Beet and Pomegranate Salad Recipe
This salad is super simple but absolutely fantastic! It's packed with essential nutrients, making it really good for you. Plus, it's perfect for any holiday table or party – it's colorful and delicious! You'll love the mix of textures in this salad – the crunch of pomegranate seeds and walnuts, the refreshing taste of citrus, and the softness of beet slices. And the best part? You can make it ahead of time, which is really convenient. So, not only does it taste great and look festive, but it's also easy to prepare.
Equipment
- Knife
- Cutting Board
- Mixing bowl
- Vegetable peeler Optional
Ingredients
- 1 cup Boiled peeled, and sliced beetroot
- ½ cup Pomegranate seeds
- 1 tsp Extra virgin Oiive oil
- 1 tsp Lemon juice
- 2 tbsp Mint leaves chopped
- Salt to taste
- 1 tbsp Feta cheese
- 1 tbsp Pumpkin seeds
Instructions
- In a medium bowl, mix beetroot and pomegranate seeds.
- Drizzle with olive oil and lemon juice, and add salt to taste.
- Add chopped mint and toss to combine.
- Serve immediately or store in the fridge for later enjoyment.
Notes
- You can roast or boil beets and keep them separately in the fridge.
- Keep peeled pomegranates in the fridge. When making the salad, simply toss the ingredients together.
- You can add cheese, nuts, or herbs if you like, and to make it more tastier.