Beet and Pomegranate Salad with Pistachios
A colorful salad with boiled beets, pomegranate seeds, pistachios, fresh herbs, and a simple lemon dressing. Sweet, crunchy, and fresh. Works as a side dish or light meal.
6 servings
Calories: 188kcal
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
Serving: 1g | Calories: 188kcal | Carbohydrates: 23g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 25mg | Potassium: 390mg | Fiber: 5g | Sugar: 16g | Vitamin A: 31IU | Vitamin C: 13mg | Calcium: 23mg | Iron: 1mg