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How to Make Beets Pomegranate Salad with Purslane

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Ingredients

Adjust Servings:
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 Cumin to season
Salt to season

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How to Make Beets Pomegranate Salad with Purslane

Features:
  • Vegan
Cuisine:

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

    • 15 minutes
    • Serves 4
    • Easy

    Ingredients

    • For the Dressing

    Directions

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    Beets Pomegranate Salad with Purslane

    Beets with pomegranate

     

    To benefit the most from this salad of my Delicious, Energy-Booster, Detoxing 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 Booster
    • 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 and Make Various Beet Salads.

     

    Enjoy and see you soon!

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    Steps

    1
    Done
    15 minutes

    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

    Claudys

    Family-oriented and former Gourmet Group member with decades of culinary experience, Claudys is well-traveled, a writer, a humanitarian, and a public speaker, holder of a M.Sc. in Psychology, a diploma in Event Production, and decades of executive roles in both the business and humanitarian fields. ~~ Conveying Lebanon Culture and its Heritage, this blog features related stories, recipes, and exclusive interviews; an online Cultural Community welcoming Lebanese friends and descendants, and all food lovers.

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    Lebanese Cultural Heritage: Beets Salad
    previous
    How to Make Garlic Lemon Beet Starter
    Lebanese Zaatar Bread
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    Lebanese Cultural Heritage: Beets Salad
    previous
    How to Make Garlic Lemon Beet Starter
    Lebanese Zaatar Bread
    next
    How to Make Manoush Zaatar at Home

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