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.