Beetroot and Pomegranate Salad: Step-by-Step Recipe
Ingredients:
- Beets (medium size) – 2 pcs.;
- Pomegranate (seeds) – 1 pc.;
- Walnuts – 50 g;
- Garlic - 1 clove;
- Sour cream or Greek yogurt – 2 tbsp. l.;
- Lemon juice - 1 tsp;
- Salt, pepper - to taste;
- Greens (parsley or dill) – for decoration.
Method of cooking:
Step 1
Boil the beets in their skins until tender (about 40-50 minutes). To speed up the process, you can use a steamer or bake the vegetable in foil. Cool and peel the beets, grate them on a large grater. Peel the pomegranate, separating the seeds. Lightly roast the walnuts in a dry frying pan to enhance the flavor, then chop with a knife or in a blender.
Step 2
In a bowl, mix sour cream or Greek yogurt with lemon juice. Press the garlic and add to the dressing. Season with salt and pepper and mix thoroughly.

Step 3
In a deep bowl, combine the grated beets, pomegranate seeds and nuts. Add the dressing and mix gently to evenly distribute the ingredients. Place the salad on a plate, garnish with fresh herbs and leave for 10 minutes to soak.
Cooking secrets:
First, for a more pronounced taste, you can grate the beets in advance and sprinkle them lightly with lemon juice.
Secondly, if the salad is intended for a festive table, lay it out in layers: beets, dressing, pomegranate seeds, and nuts.
Thirdly, you can add a pinch of ground coriander or Dijon mustard to the dressing for spiciness.
Fourth, instead of walnuts, use pine nuts or almonds – they will add new flavor nuances to the dish.
Beetroot and pomegranate salad is perfect as a standalone dish or as a side dish for meat and fish. Its bright color will decorate any table, and its light taste will appeal to both adults and children. Enjoy!