Beet Carrot Pomegranate Salad

Healthy and absolutely delicious, this beet, carrot and pomegranate salad is perfect on its own or as a side. The smooth vinaigrette made with citrus and greek yogurt brightens this colorful, crunchy salad. A few walnuts will add some crunch and round up these wintery flavors.

Ingredients list for the beet carrot pomegranate salad

Serves 2:

For the Salad

• 1 raw beet root, trimmed and peeled
• 3 carrots, peeled
• A handful of pomegranate seeds
• A handful of walnuts, shelled

For the Vinaigrette

• 1/4 cup greek yogurt
• 1/4 cup fresh tangerine or orange juice
• 2 tablespoons apple cider vinegar
• Dried herbs (thyme, oregano, rosemary…)
• Salt and pepper
• 1/4 cup extra-virgin olive oil

Directions

Make the salad:
1. Julienne the carrot and beet. If you don’t have a julienne peeler, very thinly slice carrot and beet lengthwise into strips using a mandoline or a sharp knife.
2. Arrange beets, carrot, pomegranate seeds and walnut in individual serving bowls.

Make the vinaigrette:
1. Combine all the ingredients in a small glass bottle or a mason jar and shake vigorously to emulsify the vinaigrette.
2. Toss carrot, beets, pomegranate seeds and walnut with vinaigrette in each individual bowls and serve immediately.