Arugula, Beet & Pomegranate Salad



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Arugula, Beet & Pomegranate Salad


I am on a much needed rice break. From past couple of months I have been craving spicy food al’ the time which meant I was making huge pots of vegetable curries of all kinds and enjoying them with lots and lots of rice. If you are not new to this space, you will already know about my love (addiction?) for rice!

So I have decided that I am going to cut down on rice a little bit for a few days and instead have only salads/vegetables/soups for at least one meal a day. When I crave spice I still make big pots of vegetables curries and stir-fries (playa, saaru, sambar etc) but mostly eat them by the bowlfuls without any rice. Palyas or South Indian style vegetable stir-fries are great warm salads if undercooked a little and dals and sambars are the perfect soups for chilly evenings. On most days I make myself an additional bowl of raw salad.

This has actually made me enjoy making and eating salads once again! Every day I try out new combinations of vegetables and dressings excitedly. I am stocking up of colorful fruits, veggies, greens, different nuts and seeds only to make my salad look prettier 😉








flax seeds


pomegranate paste




This is the salad I had for lunch today. I had some boiled beetroot on hand. I had made some for my daughter as she loves snacking on them. I also had fresh arugula and pomegranate. I made the salad slowly building on these. The resulting salad was rather tasty!

Peppery arugula is paired with sweet beetroot and juicy pomegranate seeds. Feta crumbled on top contrasts the sweetness with a creamy salty taste. I used a middle eastern pomegranate paste in the dressing which enhances the fruitiness of the salad a little more.


Arugula, Beet & Pomegranate Salad



Instead of boiled beets add roasted beets for deeper flavor.

A friend got me pomegranate paste from Iran. If you don’t have pomegranate paste, use fresh pomegranate juice or balsamic reduction or a combination of both instead.

You can use walnuts instead of flax seeds.

I have used Handmade Feta Cheese by ‘La Ferme’ from Auroville, Pondicherry. For Bangaloreans – They are available at Nilgiri’s Store on Brigade road.

I bought Arugula from ‘Town Essentials

Increase or decrease a particular ingredient depending on how you like your salad. If you like it sweet, add more pomegranate and if you like it salty and creamy increase the quantity feta cheese.

I find the saltiness of the feta perfect for the salad but if you want you can add a pinch of salt to the dressing.

Feel free to skip the olive oil completely if you want to make this salad oil-free.


Arugula, Beet & Pomegranate Salad



  • Arugula leaves – 1 cup
  • Beetroot cubes, boiled with a pinch of salt – 1/2 cup
  • Pomegranate seeds – 1/2 cup
  • fax seeds – 1 tbsp
  • Crumbed feta cheese – 2 tbsp

For the dressing:

  • 1 tbsp olive oil
  • 1 tbsp pomegranate paste
  • A pinch of dried/fresh basil leaves


To assemble - 

Place cleaned and dried arugula leaves in a bowl. Top it with the beetroot cubes, pomegranate seeds and fax seeds. Sprinkle the rumbled up feta all over.

In a small bowl combine olive oil with pomegranate paste and dried basil, mix well. Pour this over the salad and serve.


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