Beet & Pomegranate Salad


This colourful festive salad is a nutrition powerhouse! Packed with antioxidants, fibre, vitamin C, healthy fats and more!

Serves: 6


4 medium beets, baked and diced

1 pomegranate, deseeded

½ cup parsley, chopped

¼ cup walnuts, chopped

1 McIntosh apple, chopped

½ cup fresh lemon juice

¼ cup extra virgin olive oil


  1. Preheat oven to 450°F.
  2. Individually wrap beets in tin foil and seal tightly. Place on baking sheet and bake until tender, about 60 minutes.
  3. Unwrap cooked beets and let cool for 10 mins. Peel and dice the beets.
  4. Mix all of the ingredients together in a large bowl.
  5. Refrigerate 30 minutes before serving.

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