Beet and Pomegranate Salad Recipe
Detox and Delight: Uncover the Powerful Health Benefits of Persian Beet and Pomegranate Salad
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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!
Rekha's 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