About This Beet and Pomegranate Salad
This is one of my favorite salads to make when pomegranates are in season. The combination of sweet roasted beets, juicy pomegranate seeds, and crunchy pistachios is hard to beat. I dress it with a simple lemon vinaigrette and top it with fresh mint and dill, which balance out the sweetness perfectly.
It works great as a side with any beet salad lover’s meal, Mediterranean dishes, or even on its own as a light lunch. And the best part: you can cook the beets ahead of time, so it comes together in minutes.
Ingredients
- Beets. Boiled or roasted, either works. I usually boil mine and peel them once they’re cooked. Use disposable gloves or paper towels when handling them because beets stain everything.
- Pomegranate seeds. There are two easy ways to get them out. You can do it in a bowl of water (my favorite method) or cut the pomegranate in half and hit the back with a wooden spoon.
- Fresh herbs. Mint and dill are what make this salad special. Since the beets and pomegranate lean sweet, the herbs and lemon bring the balance. Don’t skip them.
- Pistachios. They add crunch and a little richness. You could also use walnuts or toasted almonds.
- Lemon dressing. Just lemon juice, olive oil, salt, and pepper. Simple and bright.
Tips for the Best Beet and Pomegranate Salad
- Cook beets ahead of time. They keep well in the fridge for up to 5 days, so you can throw this salad together quickly.
- Wear gloves when handling beets. If you forget and your hands get stained, rub them with lemon juice.
- Want a creamier element? Add crumbled feta or goat cheese.
- For extra protein, toss in cooked quinoa or chickpeas.
- Store-bought beets work too. Precooked beets won’t have the same deep color, but taste just fine.
What to Serve with This Salad
- Grilled dishes: roasted veggies, tofu, or grilled chicken.
- Mediterranean or Middle Eastern food: hummus, tabbouleh, falafel, or pita bread.
- Grain bowls: farro, quinoa, or brown rice with this salad on top.
Beet and Pomegranate Salad with Pistachios
Equipment
- Medium pot
- Salad bowl
Ingredients
Salad:
- 2 large beets
- Seeds from 2 pomegranates
- 1 small red onion finely chopped
- ¼ cup pistachios roughly chopped
- Fresh mint dill, and/or parsley for garnish
Lemon dressing:
- 3 tablespoons olive oil
- Juice of 1 lemon about 2 tablespoons
- Zest of 1 lemon
- Salt and black pepper to taste
Optional:
- Crumbled feta or goat cheese
Instructions
Cook the beets:
- Place the beets in a pot, cover with water, and boil until tender (about 25 to 30 minutes depending on size).
- Let them cool, then peel off the skin. It comes off easily with your fingers or a paper towel.
- Cut into bite-sized cubes.
Prepare the pomegranates:
- Cut the pomegranate in half and tap the back with a wooden spoon over a bowl to release the seeds. Or submerge the halves in a bowl of water and pull the seeds out (they sink, the white membrane floats).
Make the dressing and assemble
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
- Add the chopped red onion to the dressing and let it sit for 2 to 3 minutes to soften the bite.
- In a salad bowl, combine the beet cubes and pomegranate seeds. Pour the dressing with onion over everything and toss gently.
- Top with chopped pistachios and fresh herbs. Serve immediately.
Notes
- Cook the beets up to 5 days ahead. Store them peeled in the fridge and assemble the salad when you’re ready.
- Store-bought precooked beets work fine. They won’t have as much color but taste good.
- You can roast the beets instead of boiling: wrap in foil and bake at 400°F for 35 to 40 minutes.
- Assemble right before serving so the herbs stay fresh and pistachios stay crunchy.
- Swap pistachios for walnuts, almonds, or sunflower seeds. Use orange juice and zest instead of lemon for a different citrus flavor.
- Add avocado slices for a creamy element.
- Leftovers keep in the fridge for up to 2 days, though it’s best fresh.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.