Pomegranate Beet Fall Salad (AIP, Paleo & Vegan

• Produce

  • 2 cups Arugula
  • 1 Beet, small medium
  • 1/2 tsp Chives, dried or fresh
  • 3 tbsp Pomegranate seeds

• Condiments

  • 1/2 tsp Lemon juice

• Baking & Spices

  • 1/4 tsp Salt
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1/2 tsp Apple cider vinegar
  • 1 tbsp Olive oil

• Other

  • 1 tbsp Coconut oil or other solid cooking fat (for roasting the beets

Found on unboundwellness.com

Ingredients

• FOR THE SALAD
• 2 cups arugula
• 1 tbsp coconut oil or other solid cooking fat (for roasting the beets)
• 1 small/medium beet, peeled and cubed
• 3-4 tbsp of pomegranate seeds
• 1/2 tsp sea salt
• FOR THE DRESSING
• 1 tbsp olive oil
• 1/2 tsp apple cider vinegar
• 1/2 tsp lemon juice
• 1/2 tsp chives (dried or fresh)
• 1/4 tsp salt

Directions

• Preheat the oven to 400 F
• Add the beets to a baking sheet and top with cooking fat and salt
• Roast for 35-40 minutes or until soft. Allow to cool.
• Assemble the salad, and add the beets
• For the dressing, combine the ingredients and whisk together
• Add the dressing to the salad and enjoy!
• Add protein like chicken, sardines, or salmon if desired, or eat as a side.