Seasonal salad with beetroot and pomegranate

4 servings

15 minutes

Seasonal salad with beetroot and pomegranate is a vibrant combination of freshness and rich flavors. This salad is inspired by American cuisine, which values the balance between sweet, sour, and salty. Tender beetroot adds earthy sweetness to the salad, while pomegranate seeds provide a light tartness and juiciness. Vegetables like cucumbers, tomatoes, and bell peppers offer a crunchy texture, while mozzarella adds tenderness and softness. Arugula and fresh herbs enhance the aroma, and the dressing of olive oil and Provençal herbs complements the taste. This salad is perfect as a light dish for summer picnics or festive dinners, creating a harmony of flavors and delighting the eye with its rich color.

Energy value per serving

• Calories: 110.6
• Proteins: 7g
• Fats: 7.3g
• Carbohydrates: 8.1g

Ingredients

• Cucumbers: 1 pc
• Tomatoes: 1 pc
• Beet: 1 pc
• Pomegranate seeds: 1 pc
• Mozzarella cheese: 120 g
• Sweet pepper: 1 pc
• Arugula: to taste
• Dill: to taste
• Parsley: to taste
• Olive oil: to taste
• Provencal herbs: to taste

Cooking steps

1. Boil the beetroot

   Required ingredients:

   • Beet: 1 piece

2. Chop all ingredients and mix them together

   Required ingredients:

   • Cucumbers: 1 piece
   • Tomatoes: 1 piece
   • Pomegranate seeds: 1 piece
   • Mozzarella cheese: 120 g
   • Sweet pepper: 1 piece
   • Arugula:  to taste
   • Dill:  to taste
   • Parsley:  to taste

3. Season with olive oil and Provencal herbs; add salt and pepper to taste

   Required ingredients:

   • Olive oil:  to taste
   • Provencal herbs:  to taste