Tangy Persian Beet & Pomegranate Salad Recipe (Print Version)

Persian Beet & Pomegranate Salad: Elevate your meal with this vibrant, easy recipe. Earthy beets, tart pomegranate, and fresh herbs for your perfect side.

# 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, Dairy-Free

# Ingredients:

→ Vibrant Veggies

01 - 3-4 medium fresh beets
02 - ½ small red onion, thinly sliced
03 - ½ cup fresh mint, finely chopped
04 - ½ cup fresh parsley, finely chopped

→ Tangy Dressing

05 - 3 tbsp pomegranate molasses
06 - 2 tbsp extra virgin olive oil
07 - 1 tbsp fresh lemon juice
08 - ½ tsp salt (or to taste)
09 - ¼ tsp black pepper (or to taste)

→ Crunch & Garnish

10 - ½ cup walnuts, roughly chopped
11 - Arils from 1 medium pomegranate

→ Optional Flavor Boosts

12 - 2 tbsp crumbled feta cheese (if not dairy-free)
13 - Pinch of sumac for extra zest

# Instructions:

01 - First things first, get those beets roasting. Preheat your oven to 400°F (200°C). Wash the beets really well, trim off the tops and tails, then toss them with a drizzle of olive oil, a pinch of salt, and pepper. Wrap each beet individually in foil – this keeps them moist and helps them steam, making them super tender. I used to just throw them all in a pan, and they’d dry out on the outside and stay hard in the middle. Lesson learned! Roast for 45-60 minutes, or until fork-tender. What you want is that sweet, earthy aroma filling your kitchen.
02 - While the beets are doing their thing, get cracking on the rest. Thinly slice your red onion – remember, thin is key here for that delicate bite in your Persian Beet & Pomegranate Salad. Chop your fresh mint and parsley. I always take a moment to just breathe in the smell of fresh herbs; it’s so invigorating! If you’re using fresh pomegranate, carefully remove the arils. I like to do this over a bowl of water to avoid juice splatters (remember my crime scene kitchen?). This step really makes the salad come alive.
03 - Now for the magic! In a small bowl, whisk together the pomegranate molasses, olive oil, and fresh lemon juice. Season with salt and pepper to taste. Give it a good whisk until it’s beautifully emulsified. Taste it! Does it need more tang? A bit more sweetness? This is your moment to adjust. I usually add a little extra molasses because I love that intense, tart-sweetness. It should be glossy and inviting, a rich dark brown, promising all those vibrant flavors for your Persian Beet & Pomegranate Salad.
04 - Once your roasted beets are cool enough to handle (but still a little warm is fine), peel them. The skin should slip off fairly easily after roasting. If they’re stubborn, a small paring knife helps. Then, dice them into bite-sized cubes. I try for about half-inch pieces, but honestly, don’t stress too much about perfection here. Just get them into manageable chunks. You’ll notice how incredibly tender and sweet they are now – a world away from raw beets!
05 - In a large mixing bowl, combine the diced beets, sliced red onion, chopped mint, and chopped parsley. Add the chopped walnuts and about two-thirds of the pomegranate arils (save some for garnish, because presentation matters, even if it’s just for you!). Gently toss everything together. You want to coat the ingredients without mashing the tender beets. Be delicate, like you’re cradling tiny, delicious jewels. This is where the colors really start to pop together.
06 - Pour the prepared dressing over the salad ingredients. Toss gently again until everything is evenly coated in that luscious, tangy dressing. Transfer the Persian Beet & Pomegranate Salad to a beautiful serving platter or bowl. Garnish with the remaining fresh pomegranate arils and a few extra sprigs of mint or parsley. Stand back and admire your creation! It should look incredibly vibrant and inviting, smelling of fresh herbs and sweet-tart goodness. It's ready to steal the show!

# Notes:

01 - Don't skip roasting the beets; it brings out their sweetness like nothing else. I learned that the hard way with boiled, watery beets once—never again!
02 - This Persian Beet & Pomegranate Salad actually tastes better the next day! Just keep the dressing separate if you're making it ahead, then toss right before serving.
03 - No pomegranate molasses? A mix of balsamic glaze and a tiny bit of maple syrup can work in a pinch, but honestly, get the real deal for that authentic zing.
04 - Serve this beautiful Persian Beet & Pomegranate Salad on a big, flat platter. It just looks so inviting scattered with those ruby arils and green herbs.

# Equipment Needed:

01 - Baking sheet
02 - aluminum foil
03 - mixing bowls
04 - whisk
05 - sharp knife
06 - cutting board

# Nutrition (Per Serving):

Calories: 250
Total Fat: 18g
Total Carbohydrate: 20g
Protein: 4g

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