Crunchy Carrot, Beet, and Pomegranate Salad
An explosion of colors and textures combining the sweetness of shredded carrots with the earthy notes of beets and the fresh burst of pomegranate.
20 min
Contemporánea / Saludable
2 servings
The story behind
This salad is a visual gem. As seen in the image **Ensalada de zanahoria y granada.png**, the dish is built on a generous base of finely shredded carrots. In the center, a mound of diced red onion and pomegranate seeds provides freshness, while roasted beet cubes decorate the perimeter. Toasted peanuts add the final crunch to this antioxidant-rich preparation.
Instructions
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1Finely shred the carrots and place them as the base in a large bowl.
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2Dice the red onion into very small cubes and mix with the pomegranate seeds.
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3Place the onion and pomegranate mixture in the center of the salad, forming a small mound.
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4Arrange the beet cubes around the edge of the plate to create visual contrast, as seen in the photo **Ensalada de zanahoria y granada.png**.
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5Scatter the toasted peanuts over the entire surface.
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6Dress with olive oil, lemon juice, and a pinch of salt just before serving.
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