NUTRITIONAL FACTS

AMOUNT PER SERVING
Calories 56 Calories from Fat 7
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 535mg 22%
Total Carbohydrate 10g 3%
Dietary Fiber 3g 11%
Sugars 6g
Protein 2g

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Edamam

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Beet and Pomegranate Salad

VEGAN – GLUTEN FREE – OIL FREE – SOY FREE – RAW

Salty, sweet, crunchy and colourful, this quick Japanese-inspired salad is equally at home on a weeknight dinner table and a festive buffet.

PREP 12 MINUTES

COOKING NONE

PORTIONS 4

Ingredients

3 tbsp white or yellow miso

2 tbsp apple cider vinegar

¼ cup almond milk

4 colourful medium sized beets (try a combination of red, yellow, white and striped chioggia)

½ cup pomegranate seeds

Sprouts or microgreens for decorating (we especially like the peppery taste of radish sprouts with this salad but any sprouts will do)

Preparation

  1. Whisk together first three ingredients until you have a smooth dressing.
  2. Wash and peel beets. Using a mandolin, slice beets thinly and arrange decoratively on 4 plates.
  3. Drizzle dressing over beets. Sprinkle with pomegranate seeds and sprouts or microgreens. Serve immediately.