Beet & Pomegranate Refresh Salad

Fresh, bright, crispy, without mayonnaise — it will always come in handy. Pomegranate beet salad is a healthy alternative to heavy, layered salads. Despite the small number of ingredients, it turns out very tasty, healthy, with valuable vitamin components.
cook time: 3h
Maya Lindell
Beet & Pomegranate Refresh Salad

Nutrition Facts (per serving)

74
Calories
3g
Fat
10g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground black pepper to taste
Apples 1 pc
Lemon juice (or to taste) 1 tbsp
Arugula (or other lettuce leaves) 100 g
Beet 2 pc
Vegetable oil 30 ml
Pomegranate 0.25 pc

Recipe instructions

Step 1

Step 1
How to make beetroot pomegranate salad? Prepare your food. Take sweet varieties of beets; they are better suited for salad. But take a sweet and sour apple so that it complements the taste of beets. Instead of arugula, any lettuce leaves will do. Oil — any vegetable oil, cold-pressed olive oil, and sunflower oil, with or without scent.

Step 2

Step 2
First of all, prepare the beets. It can be boiled or baked. I like baked beets better — they are less watery, more rich in taste and color. In addition, baked vegetables retain more vitamins and nutrients. How to bake beets? Wash and dry the root vegetables. Wrap each one in a large piece of foil. If the foil is thin, fold it in half to prevent it from tearing during baking.

Step 3

Step 3
Bake the beets in the oven at 200°C for 1.5-2 hours. The exact time will depend on your oven and the type and size of beets. You can check the readiness with a sharp knife — it will easily pierce the root vegetable.

Step 4

Step 4
Cool the baked beets completely and peel them. Cut the peeled beets into large cubes.

Step 5

Step 5
Wash the apple, cut off the peel. Cut the apple into 4 parts, cut out the middle. Cut the pulp into cubes the same size as the beets — this will make the salad look neater.

Step 6

Step 6
Pour the oil and lemon juice into a small bowl; vary the amount according to your taste. Add salt and pepper to taste. Whisk the dressing vigorously with a fork. You should get a homogeneous emulsion.

Step 7

Step 7
Place beet and apple cubes in one bowl. Pour the dressing over them and stir.

Step 8

Step 8
Cut the pomegranate. First, cut off the top to expose the grains. Then make cuts along the visible bridges. All that remains is to break the pomegranate — it will fall into pieces. Remove the grains from one slice.

Step 9

Step 9
Assemble the salad. Place washed and dried lettuce leaves on a plate. Place beet and apple cubes on them. Sprinkle pomegranate seeds on top of the salad.

Step 10

Step 10
Serve the salad immediately — after standing, the fresh greens will begin to wither and lose their appetizing appearance. Bon appetit!

Additional rubrics

Related recipes