|AMOUNT PER SERVING|
|Calories 56||Calories from Fat 7|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Trans Fat 0g|
|Total Carbohydrate 10g||3%|
|Dietary Fiber 3g||11%|
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
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)
- Whisk together first three ingredients until you have a smooth dressing.
- Wash and peel beets. Using a mandolin, slice beets thinly and arrange decoratively on 4 plates.
- Drizzle dressing over beets. Sprinkle with pomegranate seeds and sprouts or microgreens. Serve immediately.