Tangy Persian Beet & Pomegranate Salad: My Kitchen Story (Print Version)

Bright, tangy Persian Beet & Pomegranate Salad with fresh herbs. Discover my simple recipe and kitchen tales for this vibrant, refreshing dish.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Persian
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Base Ingredients

01 - Fresh Beets (about 4-5 medium)
02 - Pomegranate Arils (from 1 large pomegranate)
03 - Red Onion (1/2 small, finely minced)
04 - Walnuts or Pistachios (1/2 cup, chopped)

→ Fresh Herbs & Flavor Boosters

05 - Fresh Parsley (1/2 cup, chopped)
06 - Fresh Mint (1/4 cup, chopped)

→ Dressing Essentials

07 - Extra Virgin Olive Oil (1/4 cup)
08 - Fresh Lemon Juice (2 tablespoons)
09 - Apple Cider Vinegar (1 tablespoon)
10 - Ground Cumin (1/2 teaspoon)
11 - Salt (to taste)
12 - Black Pepper (to taste)

# Instructions:

01 - First things first, get those beets ready. I usually scrub them really well and then roast them. You can boil them too, but roasting brings out a lovely sweetness and a slightly firmer texture that I just adore for this Persian Beet & Pomegranate Salad. Wrap them individually in foil and roast at 400°F (200°C) for about 45-60 minutes, or until they're tender when pierced with a fork. Honestly, this is where I used to rush and undercook them, ending up with crunchy beets – not ideal! Let them cool completely, then the skins will slip right off. Wear gloves if you don't want pink fingers for a day, but I kinda like the battle scars.
02 - Once your beets are cool enough to handle, peel them (the skins should rub off pretty easily) and dice them into bite-sized cubes. I aim for about half-inch pieces, nothing too big or too small. Next, finely mince your red onion. And I mean *finely*! We want that zesty kick, not huge chunks of raw onion. Then, roughly chop your fresh parsley and mint. Don't go too crazy, but make sure they're small enough to blend into the salad. I always take a moment to smell the fresh herbs; it's so invigorating!
03 - Now for the fun part: getting those beautiful pomegranate arils out. There are a few ways, but my favorite (and least messy!) is to cut the pomegranate in half, then hold one half cut-side down over a bowl and gently tap the back with a wooden spoon. The arils should just fall out. It’s oddly satisfying! Sometimes a few stubborn ones need coaxing, but it’s worth it for that burst of flavor in our Persian Beet & Pomegranate Salad. This step always makes me feel like a kid again, playing with my food.
04 - In a small bowl, whisk together your olive oil, fresh lemon juice, apple cider vinegar, ground cumin, salt, and black pepper. Taste it! This is crucial. Adjust the seasoning as needed. Do you want more lemon? A pinch more salt? This is *your* salad, after all. I sometimes add a tiny dash of maple syrup if my pomegranates aren't super sweet, but that's just me experimenting. It should be bright, tangy, and aromatic, making you want to just spoon it up.
05 - In a large bowl, gently combine your diced beets, pomegranate arils, minced red onion, chopped parsley, and chopped mint. Pour the dressing over everything. Now, this is important: toss it gently! We don't want to mash the beets or crush the delicate pomegranate seeds. Use a light hand, or two spoons, to ensure everything is evenly coated. I usually do this right before serving, but it's okay to let it sit for a bit too, the flavors will meld beautifully.
06 - Finally, scatter your chopped walnuts or pistachios over the top. This adds that essential textural contrast and nutty flavor. Give it one last gentle toss or just sprinkle them on top for presentation. The finished Persian Beet & Pomegranate Salad should be a vibrant riot of reds, greens, and whites, smelling fresh and zesty. Take a moment to admire your handiwork before digging in. It’s truly a feast for the eyes and the palate!

# Notes:

01 - Don't overcook the beets; they turn mushy fast, so aim for tender-firm.
02 - This salad tastes even better the next day, let those flavors mingle in the fridge!
03 - Walnuts make a great crunch if you're out of pistachios, or try toasted slivered almonds.
04 - Serve chilled with a sprinkle of fresh mint for extra pop, it makes such a difference.

# Equipment Needed:

01 - Large bowl
02 - small bowl
03 - whisk
04 - sharp knife
05 - cutting board
06 - baking sheet (if roasting)

# Nutrition (Per Serving):

Calories: 250
Total Fat: 15g
Total Carbohydrate: 25g
Protein: 5g

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