Beetroot Salsa with Pomegranate

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.

Beetroot 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.

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!

How to prepare the ingredients for cooked beetroot salad: step-by-step

I’ve included a couple of photos just to give you an idea of how finely I chopped the ingredients.

1.Cook the beets whole until tender, then drain and set aside to cool completely.

2. Chop the onion and cilantro, peel the pomegranate and prepare the other ingredients while you are waiting for the beets to cool (if you’ve not cooked them ahead, see Top Tips below)).  Peel and chop the beets, combine with the onion, pomegranate seeds, oil, lemon juice and zest, cilantro, season to taste and give a good stir.

4. Refrigerate for at least 30 minutes (up to an hour) before serving.

Serving suggestions for vegan beet salad

Beetroot has depth and sweetness which makes it a great candidate for pickling and marinating.  Because this beet salsa needs to be chilled before serving in order for the beetroot to absorb all the flavours it 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!  This beets salad would also pair well with spiced crispy chicken leg quarters.

Top tips

• Medium beets need to boil for approximately 40 minutes but this is an estimate only.  Boiling times may vary depending on the size of your beets as well as personal preference.
• I recommend cooking the beetroot ahead and refrigerating it until you are ready to make the salad.  It will save you lots of time.  Keep it in the fridge (for up to 2 days) unpeeled and covered so it stays moist.
• Refrigerate the salad for at least 30 minutes (up to an hour) before serving.

You might also like

• Mango Avocado Salsa with Cucumber
• Spiralized Beetroot Salad with Zucchini, Apple & Maple Vinaigrette
• Quinoa Beets Salad with Orange and Capers

Be sure to check out also this collection of 15+ easy vegan salads for more salad inspiration!

Keep in touch!

Have you made this beet salsa recipe? I’d love to know how it turned out for you.  Let me know in the comments below, thanks!

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Beetroot Salsa with Pomegranate

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 dish to include in your barbecue party menu.

5 from 4 votes

Print Pin Rate

Course: Lunch, Party Food, Salad

Cuisine: International

Prep Time: 15 minutes

Cook Time: 40 minutes

cooling the beets: 30 minutes

Total Time: 55 minutes

Servings: 6 people

Calories: 67kcal

Author: Monika Dabrowski

Ingredients

• 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

Instructions

• 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.

Notes

• Medium beets need to boil for approximately 40 minutes but this is an estimate only.  Boiling times may vary depending on the size of your beets as well as personal preference.
• I recommend cooking the beetroot ahead and refrigerating it until you are ready to make the salad.  It will save you lots of time.  Keep it in the fridge (for up to 2 days) unpeeled and covered so it stays moist.
• Refrigerate the salad for at least 30 minutes (up to an hour) before serving.

Nutrition

Serving: 1serving | Calories: 67kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Sodium: 33mg | Potassium: 173mg | Fiber: 1g | Sugar: 4g | Vitamin A: 32IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 1mg

*Nutritional information is automatically generated and should be considered as an estimate.

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