How to Make Beet Pomegranate Salad with Purslane ~ Vegan

Beets with pomegranate

Beet Pomegranate Salad with Purslane

A Recipe from My Series of Delicious, Energy-Booster, Detoxing Beets Salads


To benefit the most from this salad of my Beets Recipe Series, make sure to follow these 2 main rules:

Rule #1: Roast your beets instead of boiling them to preserve their nutritious values and authentic taste. Boiling them takes away most of their health benefits.


Rule #2: Roast your beets ahead of time, and store them in your fridge in an air-tighten container.  This will allow a super quick preparation of any of their salads.


Beets Health Benefits

  • Excellent Energy BoosterHow to Roast Beets
  • Exceptional weight loss food: no fat and very little calories
  • Excellent source of folic acid, fiber, magnesium, potassium and several vitamins,
  • Natural Antioxidant and Body Detox
  • Strong supporter of Heart Health as they act to control LDL and Triglycerides.
  • Good source of vitamin C and manganese
  • Prevent from various types of Cancer
  • and last, but not least, beets have aphrodisiac properties


Start by roasting your beets by following the easy instruction recipe: How to Roast Beets for Various Beet Salads.


Enjoy and see you soon!

Beet Pomegranate Salad with Purslane

A recipe from my Delicious, Energy-Booster, Detoxing Beet Salad Series

Course Side Dish
Cuisine Lebanese, Mediterranean
Keyword Anti-Oxidant, Diet, Energy-Booster, Salad, Side Dish, Vegan, Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 portions


  • 1 cup Roasted Beets cut in string or in bites
  • 2 cups Purslane watercress or leaves
  • 1 cup Fresh wild Thyme Fresh Zaatar
  • 1 cup Pomegranate Berries

For The Dressing

  • 1/2 cup Olive Oil extra virgin
  • 1/4 cup Lemon Juice
  • 1 tbsp Pomegranate Molasses
  • Ground Cummin to season as desired
  • Salt to season as desired


  1. 1- Combine Roasted Beets, Purslane, fresh Thyme and the Pomegranate berries

    2- Make the Dressing by whisking the Oil, lemon juice, pomegranate molasses and a dash of both salt and cumin

    3- Drizzle the dressing over the salad, and garnish with Pomegranate

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