Beet and Pomegranate Jewel Salad

In the deli department, there are many customer favorites.  But one that always stands out to me are the beet salads.  If they are missing from the case, people always ask when they are going to be made again.  I do not blame them, as beets are one of my favorites as well.  Its lovely color,  sweet flavor and nutritional density make it very desirable.  One of my favorite ways to serve them is with citrus fruits, the flavors are perfect together. So, I decided to share with you one of my favorite winter salads featuring red and gold beets!  It is a show stopper that I love to serve to guests.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



Whisk together dressing ingredients in a small bowl, and set aside.

In a larger bowl, combine beets, pomegranate seeds, and oranges.  Toss salad with dressing, sprinkle with pistachios and serve!

*To roast beets, wrap beets in foil and roast them at 450 degrees for about 45 minutes to one hour until tender.


One comment on “Beet and Pomegranate Jewel Salad

  1. Boniface says:

    did you wait til after you cooked the beets to revome the skin? if so, i find it works well to skin them before you cook them at all. I just use a vegetable peeler which works great and make your hands look like you ran from a vicious crime scene 🙂

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Paleo
  • Vegan
  • Vegetarian

Course Type

  • Salad
  • Side Dish

Skill Level

  • Beginner
  • Easy