Beetroot salsa with pomegranate in black bowl with spoon and lemon, cilantro and pomegranate seeds scattered on dark brown surface.

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.
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


  • 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.


  • 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.


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