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    You are in: Home / Recipes / Beet and Pomegranate Salad Recipe
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    Beet and Pomegranate Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    45 mins

    30 mins

    B. Susan's Note:

    I live in Russia and this is one of my favorite salads here.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Boil the beets, whole, for about 20-25 minutes. Rinse under running water as you rub off their skins. Cut them julienne style while they are still warm. Marinate them in vinegar, garlic and honey. Let stand 30 minutes. During this time cut the pomegranate open and remove the seeds. When the beets are done marinating, drain most of the liquid reserving 1/2 cup. Mix together the 1/2 cup marinating liquid, mayonnaise, beets, pomegranates, onion and dill. Cover with plastic wrap and refrigerate for 2 hours.

    Ratings & Reviews:

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    Nutritional Facts for Beet and Pomegranate Salad

    Serving Size: 1 (185 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 147.7
     
    Calories from Fat 45
    30%
    Total Fat 5.0 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 3.3 mg
    1%
    Sodium 148.3 mg
    6%
    Total Carbohydrate 24.1 g
    8%
    Dietary Fiber 3.4 g
    13%
    Sugars 17.0 g
    68%
    Protein 2.2 g
    4%

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