Beet Salad With Celery and Pomegranate

Published Jan. 8, 2025

Recipe Overview

A vibrant, Middle Eastern-inspired salad featuring earthy roasted beets, crisp celery, and tart pomegranate, balanced by a bright citrus dressing. Perfect for winter meals or as a fresh side dish.

• Total Time: 1 hour 15 minutes

• Prep Time: 15 minutes (hands-on; beet roasting takes 1 hour)

• Cook Time: 1 hour (beet roasting)

Ingredients

Serves 4–6

• 6 medium beets (about 2 lbs), scrubbed, trimmed, and peeled (tips: roast ahead and store peeled for up to 2 days)

• Kosher salt and freshly ground black pepper

• 1 cup celery hearts and leaves (peeled of outer stringy stalks, as recommended by Jacques Pepin)

• 3 tbsp extra-virgin olive oil

• 3 tbsp fresh lemon juice

• Zest and juice of ½ orange

• 2 tsp ground sumac (optional, for Middle Eastern flavor)

• ½ cup pomegranate seeds (fresh or frozen if unavailable in winter)

• 2 tbsp fresh mint, chopped

• A handful of arugula leaves (for serving)

Preparation Instructions

Step 1: Roast the Beets

Preheat oven to 375°F. Place beets in a small roasting pan, add 1 inch of water, and cover tightly with foil. Roast until beets are tender when pierced with a paring knife, about 1 hour. Cool completely, then peel using a vegetable peeler.

Step 2: Prep Celery

As recommended by culinary expert Jacques Pepin: Peel the outer stringy stalks from celery, leaving only the tender inner hearts and leaves. Chop into ¼-inch pieces; discard peeled outer stalks.

Step 3: Assemble the Salad Base

In a large salad bowl, place the peeled beets (cut into ¼-inch thick rounds, or diced/julienned). Season with a pinch of salt and pepper. Add the chopped celery, reserving 2–3 minutes before tossing to preserve crispness.

Step 4: Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, orange zest and juice, and sumac (if using). Season with salt and pepper to taste.

Step 5: Toss and Serve

Sprinkle the beet-celery mixture with sumac (if using). Add pomegranate seeds and mint. Gently toss. Pour the dressing over and toss again to coat evenly. Adjust seasoning (e.g., add 1 tsp white vinegar for extra acid if the dressing feels too sweet).

Step 6: Final Presentation

Divide the salad among individual plates or pile onto a platter. Arrange arugula leaves around the edges for contrast and freshness.

Variations & Tips

• Nuts: Roast 6–7 walnuts, break into pieces, and toss for added crunch and protein.

• Substitute Pomegranate: In winter, replace with strawberries, grating them into the dressing for a fruity twist.

• Golden Beets: Swap red beets for golden beets for a milder, sweeter profile that pairs beautifully with pomegranate.

• Farmer’s Market Hack: Use pre-roasted beets (e.g., from Costco) to save time.

Reader Reviews & Comments

• "This recipe looks great! I love Middle Eastern flavors, so sumac is on hand. The tartness adds depth—definitely making this."

• "Hit in our house! Added roasted walnuts, which broke nicely. Will make again with farmer’s market beets and pomegranates."

• "Pomegranates in January? Look for refrigerated bins in stores—they’re available year-round!"

• "Dressing was too sweet; added white vinegar for balance. Golden beets + pomegranate = stunning."

• "Subbed pomegranate for strawberries, added honey and lemon zest. Topped with toasted walnuts—oh so good!"

Adapted from original recipe with reader feedback incorporated.