Candy Striped Beet & Pomegranate Salad

Zissy Lewin

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.

 

Print Recipe
Candy Striped Beet & Pomegranate Salad
You don't need a long list of ingredients to make this flavorful salad.
Servings
Ingredients
Maple Mustard Dressing
Servings
Ingredients
Maple Mustard Dressing
Instructions
  1. Preheat the oven to 200C
  2. 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.
  3. Arrange slices on a baking sheet, taking care not to overlap slices.
  4. 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.
  5. Add rocket, avo and pomegranate to a large serving bowl. Add in the beet slices.
  6. Make the dressing by whisking all dressing ingredients together in a bowl until well combined.
  7. Serve the salad with the dressing (dressing makes enough just for this salad).
Recipe Notes

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

 

Candy Striped Beet and Pomegranate Salad 02

 

 

 

 

 

 

 

 

 

 

 

 

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