“Just beet it, beet it, beet it!” This summer beet salad has me singing at top of my lungs like no one’s listening. In reality, my kids are looking at me like I’m some strange weirdo. I guess they don’t appreciate Michael Jackson parodies like I do.
Beet salad with pomegranate vinaigrette is exactly what your taste buds are looking for. Loads of fresh spinach topped with beets, dried cranberries and sunflower seeds bring this salad to a whole other level. The creamy vinaigrette is my new favorite dressing. It’s zingy and fresh. Put it all together and you’ve got a bowl full of summer.
Lunch should be quick, and this one takes less than five minutes to make! I linked the sprouted sunflower seeds and pomegranate syrup in the recipe for you to make shopping easy.
Try beet salad for yourself at tell me what you think!
Ingredients
- 4 beets (precooked or grilled)
- 2 cups baby spinach
- ¼ cup sprouted sunflower seeds
- ¼ cup dried cranberries
- 2 T Skylake Ranch Pomegranate Syrup
- 1 oz. goat cheese
- 2 oz. olive oil
- 1 T fresh lemon juice
Instructions
- In a large bowl toss the spinach, beets, sunflower seeds and cranberries.
- In a dressing bottle or small bowl, whisk the liquid ingredients. Make sure there are no clumps.
- Pour on salad and toss until incorporated. Enjoy!
