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
Using a mandoline or a sharp knife, very thinly slice the beets, carrots, celeriac and fennel; place in a medium bowl. Set aside.
Drizzle with oil and lemon. Season with chile, salt and pepper. Sprinkle with parsley; toss to combine. Transfer to a serving platter.
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.