This vibrant and refreshing salad combines the earthy sweetness of beetroot, the tangy burst of pomegranate seeds, and the creamy richness of feta cheese. It's a quick and healthy dish perfect for any occasion. A simple dressing of olive oil, lemon juice, and seasoning ties it all together beautifully.
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Finely chop the carrots, beetroot, and coriander leaves.
Mix the chopped vegetables in a bowl with pomegranate seeds and crumbled feta cheese.
Prepare a simple dressing by combining olive oil, lemon juice, black pepper, and salt.
Pour the dressing over the salad and toss well to combine.
Serve fresh and enjoy your delicious salad!
For a more intense flavor, let the salad sit for 10-15 minutes after adding the dressing.
You can substitute balsamic vinaigrette for the lemon juice and olive oil dressing for a different flavor profile.
Add some roasted nuts or seeds for extra crunch and texture.
Can I prepare this salad in advance?
Yes, you can prepare the salad in advance, but add the dressing just before serving to keep it fresh and crisp.
Can I use a different cheese instead of feta?
Yes, you can use goat cheese or ricotta as a substitute for feta cheese.
Is this salad suitable for vegans?
No, this salad contains feta cheese, which is not vegan. You can replace it with a vegan cheese alternative to make it vegan-friendly.
What can I use instead of pomegranate?
You can use dried cranberries or fresh orange segments as a substitute for pomegranate seeds.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Add fresh dressing before serving.
