Pomegranate & Beet Salad
Servings: 4
Calories: 137kcal
Ingredients
- 3 cups Water
- 2 Beet (peeled, chopped)
- 2 tbsps Avocado Oil
- 1/4 cup Apple Cider Vinegar
- 3 cups Mixed Greens
- 2 Clementines (peeled, sectioned)
- 1/4 cup Pomegranate Seeds
- 1/4 cup Feta Cheese
Instructions
- Bring the water and beets to a boil. Cook for 25 minutes or until soft. Set aside to cool.
- While the beets cook, make the dressing. Combine the oil and apple cider vinegar in a jar and shake vigorously until combined.
- Divide the mixed greens evenly between plates. Top with the cooled beets, clementines, pomegranate seeds and cheese. Add the dressing and enjoy!
Notes
Add Protein
Top with grilled chicken or shrimp, ground beef or turkey, or deli meat.Leftovers
Refrigerate in an airtight container for up to three days.Dairy-Free
Use nutritional yeast instead of feta cheese, or simply omit the cheese.Additional Toppings
Add nuts and seeds.
Nutrition
Serving: 4g | Calories: 137kcal | Carbohydrates: 11g | Protein: 3g | Fat: 9g | Cholesterol: 8mg | Sodium: 156mg | Fiber: 2g | Sugar: 7g | Vitamin A: 53IU | Vitamin C: 24mg | Calcium: 99mg | Iron: 1mg
