Recipes from New You Forever

A vibrant and nourishing salad filled with antioxidants, this colorful medley of shredded beets, carrots, radishes, fresh herbs, and pomegranate seeds is tossed with a bold olive oil and balsamic glaze for a refreshing and earthy finish.

Servings: 6
Preparation Time: 30 min

 

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Ingredients

• 1 head Romaine lettuce, finely chopped

• 4 medium-sized beets, peeled and shredded

• 2 small endives, finely chopped

• 1 pomegranate, seeds removed

• 8 radishes, finely shredded

• 3 carrots, shredded

• 2 tablespoons fresh mint, finely chopped

• 2 tablespoons fresh parsley, finely chopped

• ¼ cup olive oil

• ¼ cup balsamic glaze
  
  

 

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Instructions

1. Prepare the Vegetables and Herbs:

• Wash and dry all the vegetables and herbs thoroughly.

• Finely chop the Romaine lettuce and endive.

• Peel and shred the beets and carrots.

• Finely shred the radishes.

• Finely chop the mint and parsley.
  
  

2. Assemble the Salad:

• In a large salad bowl, combine the chopped Romaine lettuce, endive, shredded beets, radishes, carrots, pomegranate seeds, mint, and parsley.
  
  

3. Dress the Salad:

• Drizzle the olive oil and balsamic glaze over the salad.

• Gently toss everything together until evenly coated.
  
  

4. Serve:

• Serve immediately on a large platter or divide into individual bowls.
  
  

 

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Tips

• For added crunch, sprinkle toasted nuts such as walnuts or almonds.

• If pomegranate is out of season, dried cranberries can be a sweet and tangy substitute.

• This salad pairs beautifully with grilled meats or as a refreshing standalone dish.
  
  

 

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Per 1 Serving

• Calories: 165

• Total Fat: 9 g

• Total Carbs: 20 g

• Fiber: 5.3 g

• Added Sugar: 5 g

• Protein: 2 g