Beet and Pomegranate Salad

This pretty salad was a lovely addition to our dinner tonight. We really enjoyed the flavors as well as the colors. Shoestring shaped beets have been a longtime favorite of ours and we were happy to be able to make them ourselves with a spiralizer.

Serving Size: 4

Ingredients:

• 3-4 medium beets
• 1/2 cup fresh cilantro leaves
• 1 cup pomegranate seeds

for the dressing:

• 2 tablespoons pomegranate concentrate
• 2-3 tablespoons lemon juice
• 2 teaspoons sambal ulek
• 2 tablespoon walnut oil
• 1-2 tablespoon toasted sesame oil
• pinch salt

Directions:

1. Cook the beets in your preferred manner – boiled or roasted.
2. Peel when cooled.
3. If you have a spiralizer, you can make shoestrings or spaghetti lengths. Otherwise, dice the peeled beets in small cubes.
4. Place the prepared beets in a large serving bowl.
5. Whisk the dressing ingredients together in a small bowl.
6. Chop the cilantro leaves.
7. Add the pomegranate seeds and cilantro to the beets.
8. Drizzle the dressing over the salad and gently toss to mix.

Notes:

This salad would work well with raw beets, for those that enjoy completely raw salads.