Beet and Pomegranate Salad

Beet and Pomegranate Salad

December 8, 2017

This salad is absolutely delicious.  It’s a great dose of antioxidants!  My whole entire family devoured it!

Beet and Pomegranate Salad

Prep Time20 min
Cook Time45- 60 min
Total Time65-80 min


  • 7 cups of mixed greens, including beet greens, chopped
  • 3 beets, roasted and sliced
  • 5 radishes, sliced
  • ½ small red onion, sliced
  • ¼ cup pomegranate arils
  • ¼ cup pumpkin seeds, toasted
  • Balsamic and Honey Dressing
  • 1/4 cup balsamic vinegar
  • ¼ cup extra virgin olive oil
  • 2 TBSP honey
  • 1 clove garlic, crushed
  • ¼ tsp salt
  • Pepper to taste


  • Roast beets by preheating the oven to 375 F. Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
  • Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
  • Combine all ingredients for Balsamic and honey dressing in a jar. Shake vigorously.
  • Combine all ingredients of salad. Toss salad with dressing and serve.
  • Note: The dressing recipe makes more than enough dressing for the salad. Drizzle the dressing until leaves are just coated. Save the rest of the dressing for the next salad :)

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