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Candy Striped Beet & Pomegranate Salad

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Candy Striped Beet & Pomegranate Salad

This salad combines a bunch of my favourite things – candy striped beets, avocado, pomegranate and rocket. While I love candy striped beets, especially in salads (as they’re not as earthy as the red ones and don’t stain your hands or the salad), you can choose red / yellow beets if you can’t find the candy-striped variety. But if you can, try the candy-striped ones – they’re worth it!


The salad is dressed with a maple mustard dressing – the amount makes just enough for the salad. This salad is a great side dish to a heartier main.


Candy Striped Beet & Pomegranate Salad

You don't need a long list of ingredients to make this flavorful salad.
Course Main Dish, Side Dish
Cuisine Gluten Free, Nut Free, Refined Sugar Free, Vegan, Wheat Free
Servings 2


  • 1 bunch candy striped beets 4-5 beets
  • 1 tsp olive oil
  • 200 g rocket washed and dried
  • 1 pomegranate seeds only
  • 1 avocado peeled and sliced

Maple Mustard Dressing

  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1/2 lemon juiced
  • 1 tsp mustard
  • 1/2 tsp maple syrup
  • salt and pepper to taste


  • Preheat the oven to 200C
  • Peel the candy striped beets and slice them into thin slices (I used a mandolin slicer, slicing on the thickest setting). Add sliced beets to a bowl along with a tsp of olive oil and toss to coat all slices evenly with olive oil.
  • Arrange slices on a baking sheet, taking care not to overlap slices.
  • Bake for 10-15 minutes, until the beets are cooked through and the edges are just starting to crisp and brown. Remove and set aside.
  • Add rocket, avo and pomegranate to a large serving bowl. Add in the beet slices.
  • Make the dressing by whisking all dressing ingredients together in a bowl until well combined.
  • Serve the salad with the dressing (dressing makes enough just for this salad).


If you don’t have maple syrup switch out for honey.


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