Root vegetable and pomegranate salad [Recipe]


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Here’s a new salad to lunch on. If you’re so bold, consider this root vegetable and pomegranate salad as a super quick and healthy side. Don’t worry, eat happy! Don’t worry, eat happy! For more salads, visit MealsOnHeelsByMindy.com.

Prepared in 15 minutes or less



  • 2 medium golden beets, peeled
  • 3 carrots, peeled
  • 1 head celeriac/celery root, peeled (approximately 1 pound)
  • 1 medium fennel bulb, trimmed (approximately 1 pound)
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 small dried Colorado red chile, crumbled
  • Coarse sea salt and fresh pepper, to taste
  • ¼ cup fresh flat-leaf parsley, chopped
  • ½ pomegranate



  1. Using a mandoline or a sharp knife, very thinly slice the beets, carrots, celeriac and fennel; place in a medium bowl. Set aside.

  2. Drizzle with oil and lemon. Season with chile, salt and pepper. Sprinkle with parsley; toss to combine. Transfer to a serving platter.

  3. Hold the pomegranate above the salad, cut-side facing down. Using a rubber spatula in the other hand, strike the pomegranate to release the seeds and juice onto the salad.