Beet and Pomegranate Salad
This colourful festive salad is a nutrition powerhouse! Packed with antioxidants, fibre, vitamin C, healthy fats and more!
4 medium beets, baked and diced
1 pomegranate, deseeded
½ cup parsley, chopped
¼ cup walnuts, chopped
1 McIntosh apple, chopped
½ cup fresh lemon juice
¼ cup extra virgin olive oil
Preheat oven to 450°F.
Individually wrap beets in tin foil and seal tightly. Place on baking sheet and bake until tender, about 60 minutes.
Unwrap cooked beets and let cool for 10 mins. Peel and dice the beets.
Mix all of the ingredients together in a large bowl.
Refrigerate 30 minutes before serving.
This recipe was sourced from groundedlife.ca
Join Registered Dietician, Emily at Ottawa Regional Cancer Foundation for an upcoming Hands-On Nutrition Workshop: Meal Planning 101, Tuesday Nov 28th @ 7:00-8:30 pm to learn how to plan and make simple homemade meals and snacks that will offer you and your family the nutrients you need to get through busy weeks. To learn more or register, visit ottawacancer.ca as spots are limited.