Colorful Beet, Carrot & Pomegranate Salad

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19 likes 9 klips

Not sure what to do with pomegranate this holiday season? Make a colorful salad!

cWhYjWnImT Kitchenbowl
Prep Time

25 min

PT25M
Cook Time

--

PT0S
Wait Time

--

PT0S PT25M
Colorful Beet, Carrot & Pomegranate Salad

Ingredients

Serves 6
6 servings Serves

Instructions

Step 1

Thinly slice up your cooked and peeled beets. Fortunately, I was able to find them ready to use to save time, but if you buy fresh, simply wrap in foil and stick in oven for 30min at 400F. They'll peel easily right after.

Thinly slice up your cooked and peeled beets. Fortunately, I was able to find them ready to use to save time, but if you buy fresh, simply wrap in foil and stick in oven for 30min at 400F. They'll peel easily right after.

Step 2

Peel and thinly slice your carrots. I basically used enough sticks for equal parts beets and carrots.

Peel and thinly slice your carrots. I basically used enough sticks for equal parts beets and carrots.

Step 3

Peel the pomegranate. To save time, take a large spoon and whack out the seeds.

Peel the pomegranate. To save time, take a large spoon and whack out the seeds.

Step 4

Put everything in a large mixing bowl then chop up some fresh herbs like parsley and chives to add to the mix. In retrospect, mint would've been nice, too.

Put everything in a large mixing bowl then chop up some fresh herbs like parsley and chives to add to the mix. In retrospect, mint would've been nice, too.

Step 5

Whisk together the vinaigrette. I tend to eyeball how much I need in relation to the bowl and go with ~3 parts oil, 1 part vinegar. The honey adds some sweetness and viscosity to the dressing, and instead of adding pepper afterward, I just mix it right into the dressing.

Whisk together the vinaigrette. I tend to eyeball how much I need in relation to the bowl and go with ~3 parts oil, 1 part vinegar. The honey adds some sweetness and viscosity to the dressing, and instead of adding pepper afterward, I just mix it right into the dressing.

Step 6

Toss everything together with the dressing and sprinkle on some chopped pistachios! Enjoy!

Toss everything together with the dressing and sprinkle on some chopped pistachios! Enjoy!

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serenastyle

Co-Founder/CCO of Kitchenbowl with a penchant for great design, home-cooked meals, and ultra-stretch jeans 😜

Colorful Beet, Carrot & Pomegranate Salad

Colorful Beet, Carrot & Pomegranate Salad

By serenastyle

Not sure what to do with pomegranate this holiday season? Make a colorful salad!

Prep Time

25 min

Cook Time

--

Wait Time

--

Ingredients

Serves 6

Instructions

Thinly slice up your cooked and peeled beets. Fortunately, I was able to find them ready to use to save time, but if you buy fresh, simply wrap in foil and stick in oven for 30min at 400F. They'll peel easily right after.

Step 1

Thinly slice up your cooked and peeled beets. Fortunately, I was able to find them ready to use to save time, but if you buy fresh, simply wrap in foil and stick in oven for 30min at 400F. They'll peel easily right after.

Peel and thinly slice your carrots. I basically used enough sticks for equal parts beets and carrots.

Step 2

Peel and thinly slice your carrots. I basically used enough sticks for equal parts beets and carrots.

Peel the pomegranate. To save time, take a large spoon and whack out the seeds.

Step 3

Peel the pomegranate. To save time, take a large spoon and whack out the seeds.

Put everything in a large mixing bowl then chop up some fresh herbs like parsley and chives to add to the mix. In retrospect, mint would've been nice, too.

Step 4

Put everything in a large mixing bowl then chop up some fresh herbs like parsley and chives to add to the mix. In retrospect, mint would've been nice, too.

Whisk together the vinaigrette. I tend to eyeball how much I need in relation to the bowl and go with ~3 parts oil, 1 part vinegar. The honey adds some sweetness and viscosity to the dressing, and instead of adding pepper afterward, I just mix it right into the dressing.

Step 5

Whisk together the vinaigrette. I tend to eyeball how much I need in relation to the bowl and go with ~3 parts oil, 1 part vinegar. The honey adds some sweetness and viscosity to the dressing, and instead of adding pepper afterward, I just mix it right into the dressing.

Toss everything together with the dressing and sprinkle on some chopped pistachios! Enjoy!

Step 6

Toss everything together with the dressing and sprinkle on some chopped pistachios! Enjoy!

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