45-50 Minutes | NOT TOO TRICKY | SERVES 6-8
Nutrition per serving:
102g Cals, 2g Protein, 24g Carbs, 0.5g Fat, 16g Sugar
Ingredients:
- 4-5 whole beets
- 1 Tablespoon orange zest
- 1 Cup pomegranate seeds
- 1 Tablespoon date syrup (can substitute with sugar)
- 2 Teaspoons corn starch
- 1 Cup orange juice
- Salt & pepper to taste
Instructions:
Preparing the Beets
- Place beets in a large saucepan, cover with water and bring to a boil.
- Reduce heat, cover and cook for 25-30 minutes or until fork tender.
- Drain and cool slightly.
- Peel and cut into small cubes; place in a serving bowl and keep warm.
- Add Base Ingredients
- Add pomegranate seeds and orange zest to cubed beets.
Sauce Preparation
- In a small saucepan, combine the date syrup, cornstarch and stir in orange juice until smooth.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Remove from heat.
Finishing Touches
- Add orange zest and and pomegranate seeds to cubed pomegranates and pour sauce over the beets, pomegranate seeds and orange zest.
- Serve at room temperature or cold
Enjoy a vibrant and refreshing dish that combines tender, cubed beets with juicy pomegranate seeds and zesty orange. The salad is dressed with a sweet and tangy sauce made from date syrup and orange juice, thickened to perfection. It’s a delightful blend of flavors and textures, perfect for serving at room temperature or chilled.
