Beet and Pomegranate Salad

May 06, 2023May 6, 20230 2

A refreshing and colorful salad filled with nutrients from beets and pomegranate

by The Chefin Salad

Prep

15 min

Cook

60 min

Ready In

75 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

160

Sugar

15g

Fat

This Beet and Pomegranate Salad is a perfect summer dish to serve as a side or light lunch. The deep red color of the beets and bright red seeds of the pomegranate make for a visually stunning dish. The combination of sweet and tangy flavors from the honey, garlic, and red onion is complemented by a refreshing burst of dill. The mayonnaise adds a creamy texture to the salad, making it a perfect refreshing dish in hot weather.

Instructions

1.	Preheat the oven to 375°F.
2.	Wash the beets and remove the stems but leave the skin on if it's thin.
3.	Place the beets in a baking dish, pour the cider vinegar over them, then cover tightly with aluminum foil.
4.	Bake for 50-60 minutes or until the beets are tender.
5.	Once cool, remove the skin and chop into bite-sized pieces.
6.	In a large bowl, mix the garlic, honey, chopped red onion, mayonnaise, and fresh dill.
7.	Add the beets and toss until coated.
8.	Cut open the pomegranate and remove the seeds.
9.	Remove any white fiber or skin from the seeds and add them to the bowl.
10.	Toss everything together and serve chilled.

PROS

This salad is filled with nutrients and antioxidants from the beets and pomegranate that can boost your immune system.
It’s also a great source of fiber and can improve digestion.
The salad is low in fat and can be a healthy addition to any meal.

CONS

This salad may not be suitable for those who don’t enjoy the taste or texture of beets.
The pomegranate seeds also add a slight crunch that some people may not like.

HEALTH & BENEFITS

Beets are high in dietary nitrates that can improve blood flow and lower blood pressure. They’re also a great source of fiber, folate, and vitamin C. Pomegranate seeds are rich in antioxidants that can help prevent cell damage and reduce inflammation.

	8 small beets or 4 large beets
	1 cup cider vinegar
	1 medium garlic clove , minced
	4 teaspoons honey
	1 whole pomegranate
	1/2 cup finely chopped red onion
	1/3 cup mayonnaise
	2 tablespoons fresh dill , chopped