Winter Beet Salad
This beet salad is an easy and refreshing way to enjoy the nutritional benefits of beets while keeping things light and healthy. This recipe is ideal for winter, while all these fruits and vegetables are in season. The natural sweetness of the beets pairs wonderfully with tangy ingredients like lemon and vinegar. Plus, this salad can be prepared in advance, and actually gets better and more flavorful the longer it sits in the refrigerator, making it an excellent choice for meal prep or a quick lunch option that’s both satisfying and energizing.
This salad is a nutritional powerhouse, ingredients like beets, pomegranate and red onions are packed with vitamins, minerals, and antioxidants that offer a wide range of health benefits. One of the most remarkable advantages of beets is their ability to support liver health. The betalains in beets, which give them their vibrant red color, help cleanse the liver and promote the detoxification process. Beets also contain fiber, which aids in digestion and helps eliminate toxins from the body, making them a perfect addition to any detox regimen.
Not only does this cold beet salad nourish your liver, but it also provides a range of other health benefits. Beets are known to improve blood flow, and enhance athletic performance thanks to their high content of nitrates. Additionally, they are an excellent source of folate, potassium, and manganese, which support overall cardiovascular health and help maintain energy levels throughout the day. Whether you’re looking to boost your liver function or simply enjoy a vibrant, wholesome dish, this refrigerator beet salad is an easy, nutritious addition to your meal rotation.
First, peel and cube beets into bite sized pieces. Add them to a steamer and let that sit while we work on the rest of the salad. You can also steam full beets and the skins will peel away super easily, it just takes a bit longer but do what works for you!
While that’s steaming, de-seed half of a pomegranate and add to a large salad bowl, as well as very thinly sliced red onions and finely chopped dill.
Add Lemon juice, lemon zest, white wine vinegar, agave and olive oil as well as salt and pepper to taste. Allow this mixture to marinate while the beets finish steaming. The vinegar will slightly pickle the onions and decrease the sharp taste of the raw onions, and allow all the flavors to mesh together.
Once the beets are steamed, and fork tender, cut them into bite sized pieces and add to the salad. Toss everything together and enjoy right away or allow this to marinate in the refrigerator and enjoy throughout the week! This recipe only gets better the longer it is able to marinate, which makes it perfect for meal prep.
Recipe:
Ingredients:
- 1 Red beet
- 1 Golden beet
- ½ Red onion, thinly sliced
- ½ Cup pomegranate seeds
- ¼ Cup finely chopped dill
- ¼ Cup white wine vinegar
- 2 Tbsp extra virgin olive oil
- Juice of one lemon
- 1 Tsp lemon zest
- 1 Tbsp Agave
- Salt and pepper to taste
Instructions:
- Rough chop and peel beets, and add to a steamer
- Thinly slice red onions and add to a salad bowl
- Add pomegranate seeds, dill, white wine vinegar, olive oil, lemon juice, zest, agave, salt and pepper
- Toss to combine and allow this to marinate while beets finish steaming
- Once beets are fork tender, cut into bite sized pieces and toss with salad mixture
- Enjoy this right away and/or save in the refrigerator for meal prep!