Beet Salad with Pomegranate and Spinach
Fasting Recipes Low Calorie Recipes Vegetables Salads
Does beetroot go with mint? That's what I've been asking myself for a few weeks. It seemed to me that it goes very well, but try it yourselves and let me know what you think.
Ingredients
1 boiled or roasted beetroot in its skin (about 250 g)
1 handful of baby spinach leaves
2 tablespoons assorted seeds (sunflower, pumpkin, sesame, flax; lightly toasted if you like)
2 tablespoons pomegranate seeds (from a small pomegranate)
1 sprig of mint (about 1 tablespoon chopped mint)
salt, black pepper
Dressing
1/2 small red onion
1 tablespoon pomegranate molasses
1 tablespoon olive oil
salt
Servings: 2; Total calories: 350
How to prepare beet salad with pomegranate and spinach
- Grate the beetroot on the large holes of a grater. Sprinkle with a little salt and black pepper. Add the seeds and finely chopped mint on top. Mix gently.
- Cut the red onion into thin slices and sprinkle with salt. Let sit for 10 minutes, then squeeze in your fist or in cheesecloth to remove the juice it releases. Add the pomegranate molasses and oil over it. Mix.
- Pour the dressing over the beetroot and mix. Taste for salt. Finally add the spinach leaves and mix just a few times. Let sit for 10 minutes, then serve. It's good as is with crusty rye bread or with flatbread or it can be served as a side salad with grilled lamb.
Menta
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