Beet And Pomegranate Salad Recipes

BEET AND POMEGRANATE SALAD

Beet and Pomegranate Salad image

Make and share this Beet and Pomegranate Salad recipe from Food.com.

Provided by B. Susan

Categories Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

8 small beets or 4 large beets
1 cup cider vinegar
1 medium garlic clove, minced
4 teaspoons honey
1 whole pomegranate
1/2 cup finely chopped red onion
1/3 cup mayonnaise
2 tablespoons fresh dill, chopped

Steps:

Boil the beets, whole, for about 20-25 minutes. Rinse under running water as you rub off their skins. Cut them julienne style while they are still warm. Marinate them in vinegar, garlic and honey. Let stand 30 minutes. During this time cut the pomegranate open and remove the seeds. When the beets are done marinating, drain most of the liquid reserving 1/2 cup. Mix together the 1/2 cup marinating liquid, mayonnaise, beets, pomegranates, onion and dill. Cover with plastic wrap and refrigerate for 2 hours.

Nutrition Facts : Calories 147.8, Fat 5, SaturatedFat 0.7, Cholesterol 3.4, Sodium 148.4, Carbohydrate 24.1, Fiber 3.5, Sugar 17.1, Protein 2.2

ROASTED BEET SALAD WITH POMEGRANATE MOLASSES

Roasted Beet Salad with Pomegranate Molasses image

A more complex acid than any vinegar or citrus juice, pomegranate molasses stands up to the intensified sweetness of roasted beets.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 5

Ingredients

Small red and golden beets
Pomegranate molasses
Extra-virgin olive oil
Coarse salt and freshly ground pepper
Pinch of cinnamon

Steps:

Roast beets; refrigerate up to 5 days. Drizzle with molasses and olive oil, then season with salt, pepper, and cinnamon.

GOLDEN BEET AND POMEGRANATE SALAD

Golden Beet and Pomegranate Salad image

Make and share this Golden Beet and Pomegranate Salad recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 golden beets
1 cup diced red onion
1/4 cup red wine vinegar
1/4 cup chicken broth or 1/4 cup vegetable broth
3 tablespoons triple sec
1 tablespoon sugar
1/2 teaspoon grated orange peel
1 cup pomegranate seeds
salt
2 cups arugula and butter lettuce leaves
1/4 cup crumbled feta cheese

Steps:

Cook the beets - either boil them for 45 minutes or roast them at 375°F for an hour. Let cool. Peel and dice into 1/2 inch cubes.
In a 10 to 12-inch nonstick frying pan over high heat, boil beets, onion, vinegar, broth, liqueur, sugar, and orange peel, stirring often, until liquid is reduced to 2 tablespoons, 5 to 7 minutes.
Let cool to room temperature, or chill airtight up to 1 day.
Stir pomegranate seeds into the beet mixture and salt to taste. Serve on top of salad greens on individual plates. Sprinkle with feta cheese.

Nutrition Facts : Calories 124.6, Fat 2.8, SaturatedFat 1.5, Cholesterol 8.3, Sodium 204.8, Carbohydrate 22.1, Fiber 4.5, Sugar 15.6, Protein 4.2

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