Beetroot Pomegranate Salad
Beetroot Pomegranate Salad is 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.
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.