Vibrant Beet & Pomegranate Salad

Ingredients: (Makes 3)

Beetroot 300g or 10.6oz, cooked
Pomegranate 250g or 8.8oz
Fresh Parsley 15g or 0.5oz
Lemon Juice 1 lemon
Salt 1 pinch

Instructions:

If using fresh beets, cook them by boiling or roasting until fork-tender (about 40
minutes), then peel and dice. If using pre-cooked beets, simply dice them into
small cubes. In a large mixing bowl, combine the diced beets, chopped parsley,
and pomegranate seeds.

In a small bowl, whisk together the lemon juice, citric acid (if using), and salt. Pour
the dressing over the salad and gently toss to combine. Let sit for 5-10 minutes to
allow the flavors to meld

Nutrition Facts: