Description:
This colorful beetroot salad combines roasted beets, peppery arugula, and crunchy walnuts, all drizzled with tangy pomegranate molasses. Not only is this salad visually stunning, but it’s also packed with nutrients and flavor. Perfect as a side dish or a light main course, this beet salad is a healthy addition to any meal, bringing a refreshing burst of taste and color to your plate!
Detailed Recipe:
Ingredients:
- 2 medium beetroots, roasted and diced
- 4 cups fresh arugula
- 1/2 cup walnuts, roughly chopped
- 2 tbsp pomegranate molasses
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Pomegranate seeds (for garnish, optional)
Instructions:
- Roast the Beetroots: Preheat the oven to 400°F (200°C). Wrap the beetroots in foil and roast for about 45-60 minutes or until tender. Allow to cool, then peel and dice.
- Prepare the Ingredients: Wash and dry the arugula, and roughly chop the walnuts.
- Make the Dressing: In a small bowl, whisk together pomegranate molasses, olive oil, salt, and pepper until well combined.
- Assemble the Salad: In a large salad bowl, combine the roasted beets, arugula, and walnuts. Drizzle the dressing over the salad and gently toss to combine.
- Serve & Enjoy: Garnish with pomegranate seeds if desired. Serve immediately as a vibrant side dish or a light main course!
