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No. 0071 Middle Eastern Free recipe

Ruby Beet, Pomegranate and Sweet Corn Salad

Jewel-toned diced beets and juicy pomegranate arils meet pops of sweet corn and a handful of chopped parsley in this vivid, crunchy salad. A tangy dressing of pomegranate molasses, lemon and olive oil ties the earthy and sweet flavors together, making it a striking side for grilled meats.

4.3 from 34 cooks

Glass bowl of diced beets, pomegranate seeds, corn kernels and parsley on a white towel
Photo: The Design Lady on Pexels
Prep
20 min
Cook
45 min
Total
1 hr 5 min
Serves
6
Level
Easy
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Method 5 steps

  1. Heat the oven to 400 F. Wrap the beets individually in foil and roast for 45 to 55 minutes, until a knife slides easily into the center.

  2. Let the beets cool until you can handle them, then rub off the skins with a paper towel and cut into 1/2-inch dice.

  3. Whisk the pomegranate molasses, lemon juice, olive oil, cumin and salt in a large bowl.

  4. Add the beets and toss to coat, then let them marinate for 10 minutes to absorb the dressing.

  5. Fold in the corn, pomegranate arils and parsley. Taste, adjust the salt and serve chilled or at room temperature.

Tap a step to mark it done.

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