Beetroot, mint and pomegranate salad | Nourish plant-based living
This salad is a plant polyphenol powerhouse, loaded with antioxidants and vitamin C, and equally packed with delicious flavours and textures.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nourishmagazine.com.au.
Ingredients
- Serves 2
- True
- 4 small beetroots, leaves and stems removed
- False
- 2 tbsp vinegar
- 1 tsp salt
- 2 tsp olive oil
- ¼ cup pecans
- ½ cup half a pomegranate
- 2 handfuls of salad greens
- 1 handful of fresh mint, torn
- 1 tablespoon of fresh dill, finely chopped
- DRESSING
- Quarter cup extra virgin olive oil
- 1½ tbsp balsamic vinegar
- Pinch of salt and pepper
- TO SERVE
- Flaked sea salt (optional)
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