Description
Beet Salad with Celery and Pomegranate is a vibrant and refreshing dish that perfectly balances earthy roasted beets, crunchy celery, and sweet pomegranate seeds. This delightful salad not only captivates with its stunning colors but also delivers a harmonious blend of flavors and textures. Ideal for any occasion, it’s an easy-to-prepare side that will impress your guests while being nutritious and delicious.
Ingredients
Scale
- 2 medium beets (about 250g)
- 1 cup celery, chopped (about 100g)
- ? cup pomegranate seeds (about 90g)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400?F (200?C). Wrap each beet in aluminum foil and roast for about 45-60 minutes until tender. Let cool before peeling.
- While the beets are roasting, wash and chop the celery into bite-sized pieces.
- Cut open the pomegranate and gently remove the seeds.
- Once cooled, peel the beets and chop them into cubes. In a large bowl, combine the roasted beets, chopped celery, and pomegranate seeds.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over the salad mixture and toss gently.
- Serve immediately or chill in the refrigerator for about 30 minutes to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg