This vibrant, easy to make Beetroot Salsa with Pomegranate is full of zest and sweetness, perfect served alongside chicken or lamb dishes. It’s a great make ahead dish to include in your party menu.
Beet salsa recipe
This beetroot salsa with pomegranate and cilantro is very uncomplicated. I does not contain too many ingredients, nor does it take long to make despite involving a bit of chopping. I recommend cooking the beetroot ahead and refrigerating it until you are ready to make the salad. It will save you lots of time.
Pomegranate seeds make an ideal salad ingredient. They are juicy and intensely sweet with a little sharpness to them, which pairs really well with earthy flavours. Such as beetroot!
Beetroot has depth and sweetness which makes it a great candidate for pickling and marinating. This sharp and tangy Vegetarian Borscht, for example, contains a generous amount of pickled beetroot. And my refreshing Beetroot Summer Soup (Chlodnik) is made with yogurt and lemon juice. Beetroot loves plenty of zing and zest!
This is why sweet and zesty pomegranate seeds make an ideal pairing with beetroot. Tasty as well as pretty!
How to prepare the ingredients
I’ve included a couple of photos just to give you an idea of how finely I chopped the ingredients.
Make ahead salad
This pomegranate beetroot salsa should be refrigerated for 30 minutes, up to an hour, before serving, to allow the beetroot to absorb all the flavours. That’s why this is an ideal make ahead recipe to bring to a party! Such as barbecue!
Speaking of barbecue if you are looking for an easy, healthy kebabs recipe why not try these flavourful Moroccan Spiced Chicken Kebabs. They would taste gorgeous served with my easy pomegranate beetroot salsa!
More easy healthy salsa recipes
Looking for more easy salsa recipes? Check out this Grilled Corn Salsa with Peppers. You might also like this Stuffed Avocado with Salsa and Beans. It makes a great appetizer or snack. Both recipes are vegan, gluten free and super easy to make!
Be sure to check out also this collection of 15+ easy vegan salads for more salad inspiration!
Beetroot Salsa with Pomegranate
- 3 medium beets, unpeeled
- 2 pomegranates, seeds
- 1 small red onion, finely chopped
- 4 tbsp cilantro, finely chopped
- 5 tbsp lemon juice, plus zest of 1 lemon
- 2 tbsp good vegetable oil, I used cold pressed rapeseed
- sea salt and pepper to taste
- Boil the beets, unpeeled, covered, in water, for about 40 minutes (they should be tender but not mushy). Drain and leave to cool.
- In the meantime prepare the other ingredients. When the beets have cooled peel and finely chop them. Combine with the rest of the ingredients, season to taste and refrigerate for at least 30 minutes (up to an hour). Enjoy with kebabs, burgers and other barbecue dishes.
Pin Beetroot Salsa with Pomegranate to make later!
KEEP IN TOUCH!
RECIPE LINK PARTIES
I am bringing this beetroot salsa to #CookBlogShare, co-hosted this week by Recipes Made Easy. Also sharing with Fiesta Friday. The co-hosts are: Laurena @ Life Diet Health and Jenny @ Apply To Face Blog.