Beetroot & Apple Iron-Boost Salad
A colourful, refreshing salad built around beetroot and apple with a tangy pomegranate dressing.
This beetroot and apple salad brings together bright colors and contrasting flavors: the sweetness of beetroot, the tartness of green apple, and the crunch of walnuts and seeds. It is built around iron-friendly ingredients like beetroot, parsley, and pomegranate. A lemon and pomegranate-molasses dressing ties it all together with a tangy, refreshing edge.
How to Prepare
Place the diced beetroot, apple, parsley, pomegranate seeds and onion in a bowl.
Add the walnuts and the pumpkin and sunflower seeds, if using.
Whisk together the lemon juice, olive oil, pomegranate molasses and salt.
Pour the dressing over the salad, toss gently and serve.
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Toss the apple with a little of the lemon juice first to stop it browning while you prep the rest.
Ingredient Swaps
Swap the green apple for pear or orange for a softer sweetness.
No walnuts? Use almonds or pecans.
The pomegranate molasses in the dressing can be replaced with a touch of honey and apple cider vinegar.
Common Questions
Should I boil or roast the beetroot?
Here it is boiled and diced; roasting is another option for a deeper flavor.
How do I keep the beetroot from staining the other ingredients?
Dice and add it last, tossing gently right before serving.
Can I make it ahead?
Keep the ingredients and dressing separate and combine before serving so it stays crisp.
What makes it iron-friendly?
Beetroot, parsley, and pomegranate, while the vitamin C from lemon and apple helps absorption.
What should I serve it with?
As a side dish or a light meal with cheese or toasted bread.
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