A Colorful Beet & Pomegranate Salad with Balsamic Garlic Dressing

This colorful beet and pomegranate salad is all about balance — crunchy, juicy, sweet, and savory.

I love making this when I want something light but still interesting. The dressing is simple but bold: olive oil, balsamic glaze, soy sauce, and fresh garlic.

Perfect as a starter, a side dish, or a beautiful salad for gatherings.

INGREDIENTS (with measurements)

Salad:
• 2 medium cooked beets, diced
• 2 cup shredded red cabbage
• ½ cup pomegranate seeds
• ½ cup walnuts, finely chopped
• fresh dill, finely chopped

Dressing:
• 3 tbsp olive oil
• 1 tbsp balsamic glaze
• 1 tsp soy sauce
• 1 small garlic clove, freshly pressed

(Salt optional — taste first because soy sauce adds saltiness)

👩‍🍳 STEP-BY-STEP INSTRUCTIONS
1. Prepare the vegetables
Dice the cooked beets, finely slice the red cabbage, and finely chop the dill and walnuts.
2. Assemble the salad
In a large bowl, combine the beets, red cabbage, pomegranate seeds, walnuts, and dill.
3. Make the dressing
In a small bowl, whisk together olive oil, balsamic glaze, soy sauce, and freshly pressed garlic.
4. Dress the salad
Pour the dressing over the salad and gently mix until everything is evenly coated.
5. Taste & adjust
Taste and adjust seasoning if needed. Serve immediately or chill briefly before serving.