This bejeweled beet, carrot, and pomegranate salad is sweet, crunchy, festive and bright—the perfect winter salad recipe.
Winter brings with it a lot of amazing things. Snowflakes and holiday parties with sparkly shoes are some of the best. Puffy coats that make me feel like Randy in A Christmas Story thanks to ridiculously cold sub-zero temps, not so much. Those freezing temps? They can go find somewhere else to invade while I go shopping for something basic to go with my gold flecked shoes. Or maybe I’ll just wear this Beet, Carrot and Pomegranate Salad. I mean, it’s prettier and more jeweled up than anything I have in my closet.
At a recent foray to our winter farmer’s market, I saw these beet beauties carats of carrots and scooped them straight up. Candy striped beets, carrots of red, yellow and purple’d pinks. These things needed a stage, and I knew exactly what to do with them.
Lynn Marie’s blog, Bijouxs Little Kitchen Jewels, is a serious feast for the eyes. Simple but striking recipes and stunning photos to match. She’s definitely a favorite and you need to add her to your daily recipe cruise if you’re not following her already.
Her recipe for Beet, Carrot and Cranberry Salad is one I’ve had bookmarked for a while. So when I came home from the market to look for a recipe to take advantage of these beauties, well, it was right there ready to be made.
About the recipe:
I made just a few adjustments to the recipe, but it’s pretty much perfect as is. I subbed out the cranberries for my favorite winter salad addition of pomegranates, and added some crunch with pistachios.
A whipped goat cheese would have been yet another layered topper that would have been outstanding, but I was sticking to my simple is more theory. Since it’s just a theory, I reserve the right to remedy that thought at any time.
The dressing calls for a bit of red wine, and while you can leave it out, I think it adds a nice smoothness to the traditional vinaigrette flavorings.
Beet, Carrot and Pomegranate Salad
- 5-6 small beets , cooked and peeled
- 2 medium carrots , peeled
- ½ cup pomegranate seeds
- 1 ½ tablespoons red wine
- 1 ½ tablespoons red wine vinegar
- 1 tablespoon honey
- ¼ cup extra virgin olive oil
- ¼ cup pistachios , chopped
- 1 tablespoon chives , chopped
- 1 tablespoon fresh flat leaf parsley , chopped
- flaked sea salt
- freshly ground black pepper
- Slice the beets and carrots thinly using a mandoline or hand held slicer. Layer on a plate or platter, alternating beets and carrots, sprinkle with pomegranate seeds and set aside.
- Mix the red wine, vinegar and honey in a medium bowl. Slowly drizzle in the olive oil while whisking continuously.
- Drizzle the dressing on the vegetables to coat. Add pistachios, chives and parsley. Season with flaked salt and freshly ground black pepper and serve immediately or at room temperature.
As always, all opinions are my own. Thanks for supporting companies I partner with, which allows me to create more unique content and recipes for you. This post contains affiliate links.
Are you following me on Instagram, Twitter, Facebook and Pinterest? Thanks for reading and subscribe to FoodieCrush to have each post delivered straight to your e-mail box.
The carrots in the pic look cooked but the recipe doesn’t say to cook them. Please confirm.
How do you eat the pom seeds with this? Do you just eat them by themselves. If I am taking bites of this the seeds would be anoying.
An outstanding share! I’ve just forwarded this onto a colleague who has been doing a little homework on this.
And he in fact ordered me lunch simply because I discovered it
for him… lol. So allow me to reword this…. Thanks for the meal!!
But yeah, thanx for spending some time to discuss this topic here on your web
Want to try this recipe but we can’t have alcohol at our home…can I substitute the red wine for seomething else? Thank you for sharing this wonderful recipe.
How did you cook your beats? I’ve never made them at home before and I love beats!
Had this at the in-laws for Christmas Eve and it was amazing!! Can’t wait to make it for the girls at work!
Sylvie @ Gourmande in the Kitchen
I was just looking around for a good salad to bring to Christmas dinner and this beauty caught my eye!
Ali | Gimme Some Oven
Seriously, this could not be more beautiful. Love it!
If some one needs expert view on the topic of blogging afterward i propose him/her to pay a visit this blog, Keep up the pleasant
So pretty! I cannot get over the gorgeous colors and amazing flavors of this salad, Heidi! Love it!;
Honestly, Heidi. Every time I come to your site I feel like you’re making dishes just for me! This is my dream salad. :)
Carrie @ Bakeaholic Mama
Stunning! I love beet salads. I want a big serving for lunch with some goat cheese crumbled on top!
Averie @ Averie Cooks
I love beets! I know some people really aren’t into them, but I will gladly eat their share! I would love this salad. So gorgeous, too! pinned
Lovin’ this! So colorful and fresh looking.
I love the swirls in your beets! they are so pretty and partnered with the orange and red of the carrot and pom seeds. It is simply a (very delicious) masterpiece on a plate
Bev @ Bev Cooks
My eyeballs can’t wrap around how gorgeous this is.
But my mouth can.
Girl- I want to love this but just can’t get on board with the beets. I do, however, give you bonus points for the color and as always, gorgeous photos!!
Katrina @ WVS
So many gorgeous colours here. LOVE!