Recipe: Beet and pomegranate salad
October 20, 2010
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Recipe: Beet and pomegranate salad

YUM. This is my new favorite salad. I only found out later that the combination is a related to a classic Persian dish. I used packaged beets instead of roasting them myself, makes it so much easier. The raw garlic gives the salad a great zest and the ingredients are super healthy.

Beet & Pomegranate Salad
Serves 6 as a side dish
2 8 ounce packages of peeled, cooked baby beets
1 large pomegranate
1/4 cup of feta cheese
Dressing
1 clove of garlic, microplaned
1 tablespoon of olive oil
Juice from 1/2 a lime
Teaspoon of balsamic vinegar
Salt & pepper
Cut the beets into small cubes. Seed the pomegranate. Mix your dressing in a small cup with a fork and toss with the beets and pomegranate. Refrigerate until you’re ready to serve. Top with crumbled feta and devour.
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MrsEm
Website: EmilyStyle

I'm an adventurer and founder of a brand strategy studio. I'm so lucky to work abroad for a couple months each year. Weekly dinner parties and picking what to wear when I'm at home in San Francisco. I love a tough challenge, email emilystyleblog@gmail.com to reach me.

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