Beet Pomegranate Salad with Pistachios
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!
6 servings
Calories: 188kcal
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: 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