Beet and Pomegranate Salad
Fresh, bright, crunchy, and mayo-free - always a good idea. Beet and pomegranate salad is a healthy alternative to heavy layered salads. With just a few ingredients, it’s still very tasty and full of valuable vitamins.
Updated : 26 January, 2026
Easy
About 30 min.
Ingredients
2
Beetroot
1
Apple
100 grams
Arugula
0.25
Pomegranate
30 milliliters
Vegetable oil
1 tablespoon
Lemon juice
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make beet and pomegranate salad? Prepare the ingredients. Choose sweet beets - they work best here. Use a sweet-tart apple to balance the beet flavor. Any salad leaves can be used instead of arugula. Use any vegetable oil you like: extra-virgin olive oil or sunflower oil (neutral or aromatic).
Step 2
First, cook the beets. You can boil or roast them. I prefer roasted beets - they’re less watery, with deeper color and flavor, and they keep more nutrients. How to roast beets: wash and dry the beets, then wrap each one in a large piece of foil. If the foil is thin, fold it in half so it won’t tear.
Step 3
Roast the beets in the oven at 200°C (392°F) for 1.5-2 hours. Exact time depends on your oven, the beet variety, and size. Check doneness with a sharp knife - it should pierce easily.
Step 4
Cool the roasted beets completely and peel them. Cut into large cubes.
Step 5
Wash the apple and peel it. Cut into quarters and remove the core. Dice the flesh into cubes the same size as the beets for a neater look.
Step 6
In a small bowl, combine the oil and lemon juice (adjust the amount to taste). Add salt and pepper. Whisk vigorously with a fork until emulsified and smooth.
Step 7
Put the beet and apple cubes into a bowl. Pour over the dressing and mix.
Step 8
Cut the pomegranate. Slice off the top to reveal the seeds, then make cuts along the visible membranes. Break it apart into segments and remove the seeds from one segment.
Step 9
Assemble the salad. Place washed and dried salad leaves on a plate. Top with the beet and apple cubes. Sprinkle pomegranate seeds over the top.
Step 10
Serve immediately - if it sits, the greens will start to wilt and lose their appetizing look. Enjoy!
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