Beetroot Pomegranate Salad
If you’re looking for a fresh, healthy dish that dazzles the eyes and delights the taste buds, this Beetroot Pomegranate Salad is the perfect choice. Packed with antioxidants, vitamins, and a wonderful mix of textures, this salad brings together earthy beets, sweet-tart pomegranate seeds, protein packed lentils, and crunchy sunflower seeds in a harmony of flavors that’s hard to resist.
This recipe strikes the perfect balance between simplicity and sophistication. With just a handful of wholesome ingredients, you can create a dish that’s elegant enough to serve at a dinner party but quick enough for a weeknight meal. The deep purple of roasted or boiled beets, the pop of pomegranate seeds, and the bright green parsley leaves make this salad a visual masterpiece. But more than that, each ingredient brings its own unique taste and health benefits to the table, making every bite as good for you as it is flavorful.
Salads can sometimes feel like an afterthought, but this one takes center stage. It’s light, refreshing, and perfect for any season. In summer, it’s a cool, tangy dish that pairs wonderfully with grilled foods. In winter, its bright colors and rich flavors provide a welcome contrast to heavier comfort dishes. And, if you’re into meal prepping or entertaining, this salad is a fantastic make-ahead option that holds up well without wilting or losing its flavor.
Why You’ll Love This Beetroot Pomegranate Salad
This salad is not just beautiful but also packed with nutrients:
- Beetroot is a powerhouse of essential nutrients like fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. It also helps improve blood flow and lowers blood pressure.
- Pomegranate seeds are bursting with antioxidants, vitamins, and minerals. Plus, they add a juicy sweetness that contrasts perfectly with the earthy beets.
- Sunflower seeds bring in healthy fats, protein, and a satisfying crunch.
- Parsley add a refreshing herbal note.
- Lentils are protein packed and add a lovely flavour and texture to the salad.
This dish is the ideal mix of sweet, savory, and tangy, making it a crowd-pleaser for gatherings, picnics, or as a nutritious lunch option.
The Perfect Dish for Any Occasion
This Beetroot Pomegranate Salad is versatile enough to be served as a light lunch, a side dish for your main course, or as part of a festive holiday spread. The rich color makes it especially beautiful on a Thanksgiving or Christmas table, while its refreshing, tangy flavors make it perfect for a summer barbecue or picnic.
Check out more recipes:
Beetroot Pomegranate Salad
Ingredients
- 2-3 medium beetroot boiled or roasted
- 1 cup cooked brown or green lentils
- 2-3 small pickles
- 1 whole pomergante seeds
- ½ red onion
- ½ cup toasted sunflower seeds
- ⅓ cup chopped parsley
Dressing
- 1 tbsp olive oil
- 2 tbsp pomegranate molasses
- 1 tbsp balsamic vinegar
- ½ tsp chili flakes
- 1 tsp sumac
- salt to taste
Instructions
- Start by chopping all the vegetables finelly, the smaller cubes are the tastier salad you will have.
- Mix all the dressing ingredients in a small bowl.
- In a large mixing bowl combine cubed beetroot, lentils, chopped onion, sunflower seeds, pomegranate seeds, parsley and pickles.
- Drizzle the dressing over the salad and give it a gentle toss to evenly coat everything in that bright dressing.
- Serve immediately or chill it in the fridge for about 15 minutes to let the flavors meld. Garnish with a few extra pomegranate seeds or parsley for presentation.
