Beet and Pomegranate Salad Recipe

Detox and Delight: Uncover the Powerful Health Benefits of Persian Beet and Pomegranate Salad

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Prep Time 15

Cook Time 5

Course Salad

Cuisine Mediterranean, persian

Servings

Calories 170 kcal

Ingredients

1 cup beetroot boiled, peeled and sliced
1/2 cup pomegranate seeds
1 teaspoon olive oil extra virgin
1 teaspoon Lemon juice
2 tablespoon Mint leaves chopped
Salt to taste
1 tablespoon feta cheese
1 tablespoon pumpkin seeds

Instructions

In a medium bowl, combine the beet and pomegranate seeds.
Drizzle with olive oil and lemon juice, and season with salt and to taste.
Add chopped mint and toss to combine.
Serve immediately, or store in the fridge for later. Enjoy!

Notes

You can roast or boil beets and keep them in the fridge separately. Similarly keep peeled pomegranate in the fridge. So while making salad it’s just tossing the ingredients together.

Nutrition

Calories: 170kcalCarbohydrates: 30gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 112mgPotassium: 698mgFiber: 8gSugar: 21gVitamin A: 470IUVitamin C: 20mgCalcium: 55mgIron: 2mg

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