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Beetroot Pomegranate Salad
- Prep Time: 10 Minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Diet: Vegetarian
Description
A vibrant, nutrient-dense salad combining the earthy sweetness of beetroot with the refreshing burst of pomegranate. This salad is rich in antioxidants, supports blood health, and makes for a light yet satisfying meal or side dish.
Ingredients
- Beetroot (1 small, boiled/roasted & diced)
- Pomegranate seeds (¼ cup)
- Cucumber (½ cup, chopped)
- Onion (2 tbsp, finely chopped – optional)
- Fresh coriander or mint (1 tbsp, chopped)
- Lemon juice (1–2 tsp)
- Olive oil (1 tsp)
- Black pepper (¼ tsp)
- Roasted cumin powder (¼ tsp)
- Salt (to taste)
Instructions
- Boil or roast the beetroot until tender, then peel and dice.
- In a bowl, combine beetroot, pomegranate seeds, cucumber, and onion.
- Add chopped herbs for freshness.
- Drizzle lemon juice and olive oil.
- Season with salt, pepper, and roasted cumin powder.
- Toss gently and serve fresh.
Nutrition
- Calories: 140 Kcal
- Fat: 5 g
- Carbohydrates: 22 g
- Protein: 2 g
