Pomegranate and Beet Salad with Lemon Ginger Vinaigrette
Now here’s a beautiful salad! Bedazzled with jewel-toned beets, deep crimson-colored pomegranate arils and vibrant carrots, this salad is as flavorful and nutritious as its bold colors would suggest. The light and refreshing lemon ginger vinaigrette brings it all together. (Photo source: Dená Brummer)
| Yield: 4-6 servings | Time: 30 minutes |
Ingredients
Lemon Ginger Vinaigrette
¼ cup of fresh lemon juice
½ cup of extra virgin olive oil
1 teaspoon of grated fresh ginger
2 cloves of garlic, minced
A pinch of salt and pepper
Salad
1 head of romaine lettuce, chopped into 1-inch strips
1 head of butter lettuce, chopped into 1-inch strips
1 head of Radicchio, broken into individual leaves
1 large beet, sliced into matchsticks
1 cucumber, sliced into matchsticks
4 small carrots, sliced into matchsticks
8 radishes, sliced into matchsticks
1 cup pomegranate arils
¼ cup raw pumpkin seeds
¼ cup of sunflowers
Preparation
For the vinaigrette
In a blender combine all ingredients for the vinaigrette with a pinch of salt and pepper and blend until smooth.
For the salad
Divide the lettuces among 4 or 6 medium salad bowls. Top with the beet, cucumbers, carrots, radishes, and pomegranate arils.
Sprinkle sunflower seeds and pumpkin seeds over each bowl of salad.
Drizzle the vinaigrette over the salad and serve immediately.
Zero-waste tips
Do not throw away those beet leaves. They can be used to make a hearty salad or saute them with garlic.