Pomegranate Power Salad

This salad features my favourite winter vegetable, beets! Beets are high in iron and strengthen the blood. Roasting them intensifies their sweetness, and more of the flavour and nutrients stay in the beet if you roast it rather than boiling them. After year of boiling beets, I showed this method to my Mom and she has never gone back, loving beets more than ever! 


3-4 medium beets , washed, tops cut off.
Optional add-ins (choose one or a couple of the following):
soft goat's cheese
orange segments
grapefruit segments
pomegranate seeds
thinly sliced raw fennel bulb and chopped fennel fronds
sunflower sprouts or pea shoots
chopped herbs like parsley, cilantro, tarragon, chives or even thyme


  1. Roast washed whole beets in 1 inch of water and about 1 Tbsp apple cider vinegar, balsamic vinegar, or 1/2 a lemon in a covered casserole dish.
  2. Bake at 350F until beets are fork tender. ( about 90 mins, but depends on the beet!)
  3. Cool slightly and peel by rubbing the skins off with your fingers or a towel (not your favourite white towel!)
  4. Wedge or slice the beets
  5. This salad goes as a side for almost anything, keeps for days in the fridge  if adding sprouts or cheese, add them just before serving. Everything else an be added and marinate with the salad with the dressing.

Essential Salad Dressing

The liver loves the flavour sour. Lemon stimulates the liver and is alkalizing in the body.


1/4 cup fresh lemon juice
1/3 cup flax oil
2/3 cup extra virgin olive oil
1 tsp mustard
1 clove garlic, grated or minced (optional)
pinch chili flakes, cayenne or black pepper (optional)
pinch sea salt


  1. Put all ingredients into a mason jar and shake it up (or blend it for a smooth dressing)
  2. Put the lid on tightly and shake before using.
  3. Keep in the fridge.
  4. Make small amounts at a time and use quickly.
  5. Use just enough dressing to cover the salad.

Clear that winter Brain Fog! Flax oil contains omegas 3 and 6- essential nutrients for brain and nervous functioning!


Andrea Potter is a classically trained Chef and a Registered Holistic Nutritionist. Her love of nutrition and organic, whole foods and healthy lifestyle brought her to Radha Yoga and Eatery; a culinary vegetarian hot spot in Vancouver, where she was the head chef for over 3 years. While at Radha she studied at the Canadian School of Natural Nutrition, graduating as a Registered Holistic Nutritionist in 2009. This is also where she started bringing her knowledge of nutrition and food to the public by teaching healthy cooking classes.Through her business, Rooted Nutrition, Andrea teaches healthy cooking classes and offers one- on-one nutrition consultations, helping her clients to integrate healthy and delicious foods choices into their lives.

Website: Rooted Nutrition

Facebook:  Rooted Nutrition Vancouver

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cjhanson, posted on February 18, 2013

This salad is delicious! Thank you for sharing.

Ysabelhaus, posted on February 7, 2013

I had fun making this salad and its absolutely tasty!

jamihall, posted on January 17, 2013

Love this salad!

veddma, posted on January 5, 2013

The salad is absolutely delicious, thank you.

andreapotter, posted on January 4, 2013

@spatsy I use either grainy mustard or dijon, depending on what I have.

kms923, posted on January 4, 2013

Yummy I can't wait to try it.

spatsy, posted on January 1, 2013

What kind of mustard?

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