easy · gluten free · Recipe · vegan · vegan and gluten free

Quick and Easy Beet and Pomegranate Salad. Nutrient Packed.

Beet and pomegranate salad over spinach
So you’re looking for a quick and easy side salad that is packed with nutrients and anti-oxidants. Well I have the solution. As fall approaches beets and pomegranates delight my taste buds. This salad is so simple and can be thrown together in a pinch as a side salad, or increase the size and add some extra goodies to make it a meal. The choice is yours, pick what pleases your palate.

The lovely thing about this salad is that it encompasses a lot of colors. Red, yellow, green. The different colors provide you with a diverse array of vitamins and minerals. The more colorful the plate the healthier and more diversified your nutirents will be. Forget the vitamins! Get your RDA vitamins directly from your colorful food choices.

The only cooking directions you will need for this recipe are how to prepare your beets:

Multicolored Roasted Beets
As I perused the farmers market this week beets were abound. I found some lovely purple and yellow organic beets from a local vendor. I typically choose a small to medium size beets as they tend to be sweeter. Also, when roasting they stay quite moist as the cook time is reduced. I do find that the yellow beets are sweeter than the purple in general. Once I got home I gave them a good scrub under water and then was ready to roast.


  • 1/3 Cup Beets, cubed
  • 1/4 Cup Pomegranate seeds
  • 1 1/2 Cup Spinach
  • 2 Tbsp Walnuts (optional)
  • 1/2 Cup Cucumber, diced (optional)
  • 1/4 Cup Orange bell pepper, diced (optional)


  1. Preheat oven to 350 deg F. Scrub beets under water and cut off tops if not already done (you can cook these later, I’ll post a recipe for beet tops soon )
  2. Wrap each beet individually in foil, kind of like a Hershey’s Kiss, making sure to keep the twisted part pointed up.
  3. Set beets on cookie sheet (you could put them directly on the oven rack but in the event one spills over the cookie sheet will catch the mess.)
  4. Place the wrapped beets on cookie sheet in oven and cook for approximately 45 minutes, give or take 10 minutes depending on the size of the beet.
  5. Beets will be done when a chef’s knife inserts easily to the middle of the beet.
  6. Leave beets on cookie sheet until cool, this will make peeling easier.
  7. Unwrap foil and with your hands gently rub away the outer ‘peel.’ If you find some are harder to peel you can use a paper towel to remove the exterior.
  8. Cut beets to desired size, store in airtight container.


For this salad I used 1.5 cups of spinach, 1/4 cup pomegranate seeds and 1/3 cup diced multicolored beets. If you feel the urge add a dressing of your choice, I mixed together Pear Cinnamon Balsamic Vinegar and Extra Virgin Olive Oil and drizzled a dab on top.

If you’d like to beef up your salad a bit add in the optional ingredients above and/or a protein of your choice.

Bon Appetit!


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