Chioggia Beet and Pomegranate Salad

A colourful chioggia beet salad with pomegranate, arugula, and quinoa in a pomegranate syrup and olive oil dressing.

4 small chioggia beets (278g)
3 cups (84g) arugula, washed
1 cup raw quinoa or 1 1/2 cups (231g) cooked quinoa
1 large pomegranate, around 2 cups (464g)

For the dressing:
1/2 cup extra virgin olive oil
1 tablespoon + 1 teaspoon pomegranate syrup
1/4 teaspoon sea salt
fresh ground pepper, to taste

View the full recipe at Gratitude and Greens →