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Easy Healthy Beetroot & Pomegranate Salad


  • Author: Imili Johnson
  • 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