This Easy Healthy Beetroot & Pomegranate Salad is a simple yet delicious way to incorporate nutritious ingredients into your meals. It’s the perfect combination of earthy beetroot, juicy pomegranate, and a zesty lemon dressing that brings everything together. Not only is this salad light and refreshing, but it also provides a boost of vitamins and antioxidants. This quick recipe is ideal for a healthy lunch, side dish, or snack.
Ingredients:
- Beetroot (2 medium-sized, cooked and diced)
- Pomegranate seeds (1/2 cup)
- Lemon juice (2 tbsp, freshly squeezed)
- Olive oil (1 tbsp)
- Salt (to taste)
Preparation:
Step 1: Prepare the Beetroot
- If using raw beetroot, start by boiling or roasting it until tender. Allow the beetroot to cool completely before peeling and dicing into bite-sized pieces. If you’re using pre-cooked beetroot, simply dice them into cubes.
Step 2: Mix the Salad
- In a large mixing bowl, combine the diced beetroot and pomegranate seeds. These two ingredients provide a vibrant color contrast and a mix of sweet and earthy flavors.
Step 3: Make the Dressing
- In a small bowl, whisk together the freshly squeezed lemon juice, olive oil, and a pinch of salt. This simple dressing is light but adds just the right amount of tanginess to complement the natural sweetness of the beetroot and pomegranate.
Step 4: Toss & Serve
- Pour the lemon-olive oil dressing over the beetroot and pomegranate. Gently toss everything together, ensuring the dressing coats all the ingredients evenly. Adjust the seasoning with more salt if needed.
Step 5: Serve & Enjoy
- Serve this salad immediately, or let it chill in the fridge for 15 minutes to enhance the flavors. It’s a versatile dish that works well on its own or alongside grilled meats, fish, or other hearty meals.
Cooking Notes:
- Roasting Option: For an extra flavor boost, try roasting the beetroot instead of boiling it. Roasting brings out the beetroot’s natural sweetness.
- Pomegranate Seeds: If you’re using fresh pomegranate, be sure to carefully remove the seeds without crushing them, as their juice can make the salad too watery.
Serving Suggestions:
- As a Side Dish: This salad pairs beautifully with grilled chicken, fish, or roasted vegetables, adding a refreshing, light contrast to richer meals.
- Meal Prep: Prepare this salad ahead of time and store it in the fridge for up to 2 days. The flavors will meld together beautifully, and the salad makes a great healthy snack or light meal on busy days.
Tips:
- Add-ons: For extra crunch, consider adding chopped walnuts or sunflower seeds to the salad. You can also sprinkle some feta cheese for a creamy, salty flavor.
- Lemon Substitution: If you don’t have lemon juice, you can use balsamic vinegar for a deeper, tangy flavor.
Prep Time:
- 10 minutes
Total Time:
- 10 minutes
Nutritional Information (Per Serving):
- Calories: 110
- Protein: 1.5g
- Sodium: 180mg
Conclusion
This Easy Healthy Beetroot & Pomegranate Salad is a vibrant and refreshing dish that’s perfect for a quick, nutritious meal. With minimal ingredients and a short prep time, it’s a convenient option for anyone looking to eat healthy without sacrificing flavor. The combination of earthy beetroot, sweet pomegranate, and the tangy lemon dressing makes this salad a satisfying and delicious choice for any time of day!
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Easy Healthy Beetroot & Pomegranate Salad
- Total Time: 10 minutes
Ingredients
- Beetroot (2 medium-sized, cooked and diced)
- Pomegranate seeds (1/2 cup)
- Lemon juice (2 tbsp, freshly squeezed)
- Olive oil (1 tbsp)
- Salt (to taste)
Instructions
Step 1: Prepare the Beetroot
- If using raw beetroot, start by boiling or roasting it until tender. Allow the beetroot to cool completely before peeling and dicing into bite-sized pieces. If you’re using pre-cooked beetroot, simply dice them into cubes.
Step 2: Mix the Salad
- In a large mixing bowl, combine the diced beetroot and pomegranate seeds. These two ingredients provide a vibrant color contrast and a mix of sweet and earthy flavors.
Step 3: Make the Dressing
- In a small bowl, whisk together the freshly squeezed lemon juice, olive oil, and a pinch of salt. This simple dressing is light but adds just the right amount of tanginess to complement the natural sweetness of the beetroot and pomegranate.
Step 4: Toss & Serve
- Pour the lemon-olive oil dressing over the beetroot and pomegranate. Gently toss everything together, ensuring the dressing coats all the ingredients evenly. Adjust the seasoning with more salt if needed.
Step 5: Serve & Enjoy
- Serve this salad immediately, or let it chill in the fridge for 15 minutes to enhance the flavors. It’s a versatile dish that works well on its own or alongside grilled meats, fish, or other hearty meals.
- Prep Time: 10 minutes
Nutrition
- Calories: 110
- Sodium: 180mg
- Protein: 1.5g