A nutritious, quick and simple beetroot salad. Earthy beets are paired with zesty orange and the fragrant sharp-sweet crunch of pomegranate seeds. Beautiful and delicious!
I’ve been making this delicious salad for Rosh Hashanah for years, but it’s a fabulous winter stand-by. Beetroot and oranges are in season from autumn till spring, and their vibrant colours really liven up a meal! If you can find blood oranges they will make this beetroot salad even more delicious.
Did you know that the pomegranate is a highly symbolic and significant fruit in Jewish tradition? Legend has it that every pomegranate contains exactly 613 seeds – the same as the number of mitzvot (commandments) in the Torah. The calyx at the end of a pomegranate resembles a 6-pointed star of David. The robe of the High Priest in the Holy Temple in Jerusalem had pomegranates embroidered on its hem. And the pomegranate is one of the Seven Species of fruits and grains which the Torah names as special products of the land of Israel.
Given all that, it’s not really surprising that many people have a custom to eat pomegranates on Rosh Hashanah – the Jewish new year. Often the pomegranate is saved as a treat for the second day of the festival. This enables those eating it to say the shehecheyanu blessing, which is recited on special occasions, such as eating a fruit for the first time in the new year!
Since it’s also a custom to eat beets on the festival, this beetroot salad really is the perfect addition to a RH menu.
Quick & easy
This beetroot salad is very quick and simple to make, and it tastes fabulous! You can make it without the pomegranate seeds, but I think it’s worth seeking them out. They add a delicious crunch, as well as their incomparable flavour.
I usually use the vacuum packed pre-cooked beetroots & prepared pomegranate seeds for this salad, so it really is super-fast. You can cook your own beetroot if you prefer. Or you can make this salad with leftover cooked beets from another recipe.
Want deliciously easy, family-friendly recipes like this one delivered straight to your inbox? Click here to sign up. (Of course, I’ll never pass on your email address to anyone.)
Beetroot salad with pomegranate
- 250 g cooked beetroot (about 4 small/medium beetroots)
- 1 orange
- ¼ of a red onion
- 3 tbsp pomegranate seeds
- 2 tbsp extra virgin olive oil
- Cut each beetroot into 8-10 wedges and place in a bowl.
- Cut the peel and pith from the orange, then, holding it over a bowl to catch any juice, cut between the membranes to release the segments. Once all the segments have been cut out, squeeze any remaining juice from the membranes. Cut each orange segment into halves. Add the orange slices and juice to the beetroot wedges.
- Finely slice the red onion and add to the beetroot and oranges together with the pomegranate seeds and olive oil. Stir gently to combine and coat everything in the juice and oil mixture.
- If possible, allow to stand for a few minutes for the flavours to combine. This salad keeps well in the fridge for 1-2 days.
Approx. per serving: 111 calories, 7g fat, 2g protein, 12g carbs
If you’re a fan of beetroot, why not try quick beetroot pasta with yogurt, roasted salmon with a horseradish and beetroot topping, beetroot risotto with herby feta cheese, or cumin roasted beetroots with chickpeas.