I was in Whole Foods a few weeks ago and I stopped by their buffet to check out what they had to offer for vegan options. One thing that stood out to me was an entirely purple salad, made up of beets and mixed fruit, and tossed in a light dressing. I made a small plate of it to try over some greens and I have been craving it ever since. I’m not sure what dressing came on it but made my own version of this salad at home with a lemon vinaigrette and it is one of my new favorites. Every bite is so juicy, sweet, and earthy and it’s filled with a bunch of antioxidants and vitamins.
For the beets, I used a jar of already cooked beets in vinaigrette because I like the extra flavor. You can also just use regular steamed beets if that is what you have on hand. I kept this pretty simple but feel free to add other toppings like walnuts or vegan feta if you want a little more substance. I just served this over a bed of greens to make a light salad but it would also pair well with cold pasta or chickpeas to make a heavier meal.
For the beets, I used a jar of already cooked beets in vinaigrette because I like the extra flavor. You can also just use regular steamed beets if that is what you have on hand. I kept this pretty simple but feel free to add other toppings like walnuts or vegan feta if you want a little more substance. I just served this over a bed of greens to make a light salad but it would also pair well with cold pasta or chickpeas to make a heavier meal.
YIELDS
2–3 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 cup prepared beets
- 1/2 cup pomegranate seeds
- 1/2 cup purple grapes, sliced in half
- 1/2 cup dried cranberries
- 1/4 cup red onion, diced
- 1/4 cup mint, chopped
- For the dressing:
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 garlic clove
- 1 tsp dijon mustard
- 1 tsp maple syrup
- 1/2 tsp dried thyme
- salt & pepper to taste
Directions
1. In a large bowl, toss the pomegranate, grapes, cranberries, beets, onion and mint together.
2. In a separate bowl, whisk together all of the ingredients for the dressing.
3. Pour dressing over the salad and mix well. Serve over arugula.
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Photo: Lauren Sacerdote
