Beet and Pomegranate Salad Recipe

Beet pomegranate salad recipe - Dr. Axe

Total Time

50 minutes

Serves

2

Meal Type

,

Ingredients:

  • 3 cups peeled and chopped beets
  • 1 cup diced red onion
  • ¼ cup coconut vinegar
  • ¼ cup chicken or vegetable broth
  • 3 tablespoons orange zest
  • 1 tablespoon maple syrup
  • 1 cup pomegranate seeds
  • sea salt, to taste
  • 2 cups arugula
  • 2 cups spinach
  • ¼ cup goat cheese

Directions:

  1. Preheat oven to 350 F.
  2. Roast beets for 30-40 minutes.
  3. In a pan over medium heat, bring the onion, vinegar, broth, orange zest and maple syrup to a boil, stirring often.
  4. After 5 minutes, remove and let it cool to room temperature.
  5. Add in roasted beets and pomegranate to broth mixture.
  6. Pour over fresh greens and sprinkle with goat cheese to serve.

This Beet Pomegranate Salad recipe is healthy, easy to make and delicious.


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