Winter Beet Pomegranate Salad

This Beet and Pomegranate Salad is fresh, vibrant, and packed with flavor. Sweet roasted beets, juicy pomegranate seeds, and crunchy pistachios come together with a bright lemon dressing. Perfect as a side dish or light meal. Easy to make and full of nutrients!
Recipe
A white plate holds a vibrant beet salad topped with pomegranate seeds, mint leaves, pistachios, and dill sprigs. Two black-handled serving spoons rest beside the plate. A pink and white striped cloth is partially visible in the bottom left corner on a light marble surface.

About this recipe

This Beet and Pomegranate Salad is beautiful and full of flavor and nutrition. The earthy sweetness of the beets pairs wonderfully with juicy pomegranate seeds, crunchy pistachios, and a bright lemon dressing. It’s easy to prepare, incredibly satisfying, and a perfect side dish for any meal.

Why you’ll love this salad

  • Nutritious & Delicious: Beets contain antioxidants and fiber, while pomegranates boost vitamin C.
  • Easy to Prepare: You can cook the beets ahead of time, making this a great make-ahead salad. You could also use store-bought precooked beets; they will lack color but taste great.
  • Perfect for Any Occasion: Whether you’re serving it at a holiday feast or as a weekday side, this salad always impresses. This beet salad pair well with any Mediterranean dish or any grilled protein.

Ingredients

  • Beets. You can use boiled or roasted beets. I like to boil them and peel them when they are cooked. I use disposable gloves or paper towels to handle them while peeling them. Remember that beets have a superpower to stain everything.
  • Pomegranate seeds. There are two ways to remove the seeds from a pomegranate. As I explain in this post, one method is to do it in a water bowl. The other method is to cut the pomegranate in half and then hit the back with a wooden spoon.
  • Fresh herbs. I believe that fresh herbs make everything better. I love using them to brighten and enhance every single bite. In this salad, the fresh herbs elevate each mouthful. This dish leans toward the sweeter side, so it’s really important to balance it out with the brightness of lemons and the freshness of the herbs.

Tips for the Best Beet & Pomegranate Salad

✔ Cook the beets ahead of time. They store well in the fridge for up to 5 days, making this salad even quicker to throw together.
✔ Use gloves when handling beets to avoid stained hands—or rub your hands with lemon juice to remove any stains.
✔ Want a creamier element? Add crumbled feta or goat cheese (if not vegan).
✔ For extra protein, toss in cooked quinoa or chickpeas.

What to Serve with Beet and Pomegranate Salad

  • Grilled dishes like roasted veggies or tofu
  • Middle Eastern & Mediterranean flavors (think hummus, tabbouleh, or falafel)
  • Hearty winter meals like grain bowls. Think farro, quinoa or brown rice.
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A white plate holds a vibrant beet salad topped with pomegranate seeds, mint leaves, pistachios, and dill sprigs. Two black-handled serving spoons rest beside the plate. A pink and white striped cloth is partially visible in the bottom left corner on a light marble surface.

Beet Pomegranate Salad with Pistachios

Alejandra Graf
This Beet and Pomegranate Salad is fresh, vibrant, and packed with flavor. Sweet roasted beets, juicy pomegranate seeds, and crunchy pistachios come together with a bright lemon dressing. Perfect as a side dish or light meal. Easy to make and full of nutrients!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad
Cuisine Mediterranean
Servings 6 servings
Calories 188 kcal

Equipment

  • 1 Salad bowl
  • 1 Medium pot

Ingredients
  

  • 2 large beets
  • 2 pomegranates seeds only
  • 1 small red onion finely chopped
  • 3 tablespoons olive oil
  • Juice and zest of 1 lemon about 2 tablespoons of juice
  • 1/4 cup pistachios roughly chopped
  • Salt and black pepper to taste
  • Fresh mint, dill and/or parsley for garnish

Optional Additions:

  • Crumbled feta cheese

Instructions
 

Cook the Beets

  • Place the beets in a pot filled with water and boil until tender.
  • Let them cool, then peel off the skin easily.
  • Cut into bite-sized cubes.

Prepare the Pomegranates

  • Remove the seeds from the pomegranates. (Tip: Cut the pomegranate in half and tap the back with a spoon over a bowl to release the seeds.)

Assemble the Salad

  • In a small bowl, whisk together the olive oil, lemon juice, zest, salt, and pepper. Adjust the seasoning to taste. Add the onion and let it sit for two to three minutes. Add the beets and pomegranate seeds.
  • Sprinkle chopped pistachios and fresh herbs on top.

Notes

  • For a quicker version, use pre-cooked beets available in many stores.
  • Store leftovers in the refrigerator for up to 2 days, though it’s best served fresh.
  • Add crumbled feta cheese if you want.
  • This salad pairs beautifully with grilled dishes or can be enjoyed on its own. 
  • Swap pistachios for walnuts, almonds, or sunflower seeds.
  • Use orange juice & zest instead of lemon for a different citrus twist.
  • Add avocado for a creamy element.

Nutrition

Serving: 1gCalories: 188kcalCarbohydrates: 23gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 25mgPotassium: 390mgFiber: 5gSugar: 16gVitamin A: 31IUVitamin C: 13mgCalcium: 23mgIron: 1mg
Keyword beets

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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