Beet and Pomegranate Salad (Vegan, Gluten-Free)

Sharon Palmer

My husband’s Swedish heritage has brought me an appreciation for beets, a somewhat undervalued vegetable that many chefs have rediscovered recently. This glistening ruby Beet and Pomegranate Salad highlights beets and other winter plant foods. It’s certainly sophisticated enough for any special occasion and beyond. The compounds responsible for beets’ deep red hue, called betalains, are anti-inflammatory, too. 

 

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Beet and Pomegranate Salad (Vegan, Gluten-Free)


1 Star2 Stars3 Stars4 Stars5 Stars
(1 votes, average: 5.00 out of 5)
Loading...

  • Author: The Plant-Powered Dietitian
  • Yield: 4 servings 1x
Scale

Ingredients

  • 4 cups packed mixed baby greens
  • 2 cups packed assorted micro-greens
  • 2 cups sliced baby beets, cooked and chilled
  • 1 cup fresh pomegranate seeds
  • 3 tablespoons coarsely chopped walnuts
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon plus 1 teaspoon extra virgin olive oil
  • 1/8 teaspoon ground black pepper
  • 1 garlic clove, minced

Instructions

  1. Arrange the baby greens in a salad bowl or on a platter. Top with the micro-greens.
  2. Arrange the beets on top of the micro-greens and sprinkle with pomegranate seeds and walnuts.
  3. Whisk together the orange juice, olive oil, black pepper, and garlic in a small bowl. Drizzle the vinaigrette over the salad and serve immediately.
  4. Makes 4 (2 1/4-cup) servings.

Notes

If you don’t have time to cook fresh beets for this recipe, use drained canned beets (preferably with no added salt) or refrigerated cooked beets, which are available in many supermarkets.

Recipe from The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today, copyright © Sharon Palmer, 2012. Reprinted by permission of the publisher, The Experiment.

Nutrition

  • Serving Size: 2 1/4 cups
  • Calories: 152
  • Sodium: 160 mg
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Protein: 3 g

For other inspirational plant-based salads, try these favorites:

Green and Gold Brown Rice Salad
Farmers Market Tomato Arugula Salad
Green Bean, Chickpea, and Farro Salad with Za’atar

This post may contain affiliate links. For more information click here.

Leave a Reply

Your email address will not be published. Required fields are marked *