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Bringing Home the Bakin'

bake my cake and eat it, too

My mom and I are constantly searching for new recipes, and coincidentally, we both sought out the same side salad last week.  I took that as a sign that it would be delicious, and I was right — this salad is not only delicious, but also it’s a beautiful, colorful addition to any plate (and it’s perfect for fall, as the colors of the salad mimic the colors of the changing fall leaves)!

Beet and Pomegranate Salad – LA Times

serves 6

Ingredients:

  • 3 to 4 medium beets
  • 2 tablespoons pomegranate concentrate or molasses
  • 2 to 3 tablespoons lemon juice
  • 2 to 3 small, dried red chile peppers, crushed
  • Coarse sea salt
  • 1/2 cup fresh cilantro leaves
  • 1 cup pomegranate seeds
  • 1/4 cup lightly flavored olive oil

Directions:

1. Cook the beets in a covered medium saucepan of boiling water until tender, 45 to 50 minutes. Cool, peel and cut into very small dice. Place in a medium bowl.

2. Add the pomegranate concentrate, lemon juice, peppers, one-eighth teaspoon sea salt, or to taste, and combine. Set aside for about 15 minutes.

3. Toss the beets with the cilantro leaves and pomegranate seeds, drizzle with olive oil and serve.

Each serving: 118 calories; 1 gram protein; 9 grams carbohydrates; 1 gram fiber; 9 grams fat; 1 gram saturated fat;0 cholesterol; 24 mg. sodium.
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