Beet and Pomegranate Salad with Lemon Poppy Seed Dressing
This is the perfect salad to serve in the winter for all of the big feast days like Christmas and New Year’s.
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Servings: 8 servings
Ingredients
- 2 1/2 lbs medium red beets scrubbed (about 6 - 8 beets)
- 1/2 tsp plus a pinch of salt
- 2 Tbsp canola oil
- 2 Tbsp fresh lemon juice
- 2 Tbsp mayonnaise
- 1 Tbsp plain Greek yogurt
- 1 Tbsp poppy seeds
- 2 tsp Dijon mustard
- 1 tsp honey
- 1/4 tsp pepper
- 1/2 cup pomegranate arils
- 2 Tbsp fresh dill sprigs for garnish
Instructions
- Place the beets in a large saucepan and cover with cold water. There should be about 2 inches of water above them. Add a pinch of salt. Cover, bring to a boil over medium high heat, then turn the heat down to medium-low and simmer, covered, until the beets are tender. This could take anywhere from 45 minutes to 1 hour, depending on the size of your beets. Pierce with a knife to check for doneness.
- Drain the beets and let them cool enough so that you can slip the skins off without burning yourself. Trim off and discard the root ends. Let the beets continue to cool. Meanwhile, whisk together the oil, lemon juice, mayonnaise, yogurt, poppy seeds, mustard, honey, ½ tsp salt, and pepper. Taste and adjust seasonings as necessary.
- When the beets are at room temperature, slice them into ¼-inch-thick rounds and arrange on a pretty platter. Drizzle the dressing over top. Add the pomegranate arils and fresh dill sprigs. Serve immediately.
Nutrition Facts
Beet and Pomegranate Salad with Lemon Poppy Seed Dressing
Serving Size
1
Amount per Serving
Calories
137
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
3
g
Cholesterol
2
mg
1
%
Sodium
296
mg
13
%
Potassium
503
mg
14
%
Carbohydrates
17
g
6
%
Fiber
5
g
21
%
Sugar
12
g
13
%
Protein
3
g
6
%
Vitamin A
59
IU
1
%
Vitamin C
10
mg
12
%
Calcium
44
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.