Beet Salad With Celery and Pomegranate

By David Tanis

Published Jan. 8, 2025

Beet Salad With Celery and Pomegranate
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour 15 minutes
Prep Time
1 hout
Cook Time
15 minutes
Rating
5(90)
Comments
Read comments

It’s nice to make this beet salad in winter when pomegranates are available. For the best result, cook your own beets — simply boil or roast them any time you have a free moment, even a day or two ahead. Then, slip off the skins while the beets are still slightly warm. Slice them just before you make the salad. Sumac, available in Middle Eastern grocery shops, adds tartness, as would a spoonful of pomegranate molasses. To serve, toss with chopped celery and mint, then garnish with pomegranate seeds. It’s a feast for the eyes.

Featured in: A Light, Bright Feast for After the Holidays

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Ingredients

Yield:6 servings
  • 6medium beets (about 2 pounds), roasted and peeled (see Tip)
  • Salt and black pepper
  • 1cup chopped celery hearts and leaves
  • 3tablespoons extra-virgin olive oil
  • 3tablespoons lemon juice
  • Zest and juice from ½ orange
  • 2teaspoons ground sumac (optional)
  • ½cup pomegranate seeds
  • 2tablespoons chopped mint
  • A handful of arugula leaves
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

129 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 2 grams protein; 492 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut beets into ¼-inch-thick slices. (Alternatively, dice, julienne or grate the beets.) Place in a salad bowl and season with salt and pepper.

  2. Step 2

    Add celery to the bowl, but wait to toss.

  3. Step 3

    Make the dressing: Whisk together olive oil, lemon juice, orange juice and zest. Season with salt and pepper.

  4. Step 4

    To serve, sprinkle beets and celery with sumac, if using, then add pomegranate seeds and mint. Toss gently, then add dressing and toss to coat. Taste and adjust seasoning.

  5. Step 5

    Divide among individual salad plates or pile onto a platter. Surround with arugula leaves.

Tip
  • Heat oven to 375 degrees. Put scrubbed beets in a small roasting pan filled with an inch of water. Cover tightly and bake until beets are tender when probed with a paring knife or skewer, about 1 hour. (Cook beets up to 2 days ahead and reheat if you wish.)

Ratings

5 out of 5
90 user ratings
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Comments

ScratchCook

I really like salads. This recipe looks great. Cook Middle Eastern so sumac on hand. Nice tartness in any recipe. I’ll be making this. Suggesting that you peel the “stringy” outer stalk of celery stalks for all recipes… heard and saw Jacques Pepin recommend and do that on cooking show. Don’t worry, you’ll still get plenty of fiber. It’s annoying in between teeth and messy when blending and purifying for soups in blender blades.

Abby in AZ

This was a real hit in our house. The only thing I changed was adding about 6 or 7 roasted walnuts which I broke into pieces. Bought more beets and pomegranates at the farmer's market this morning to make it again.

Pat Philipps

Where do we get pomegranates in January?

Sarah S

Made this but subbed the pomegranate for in season strawberries. Subbed the orange juice for grated strawberries in the dressing and added some honey and a tsp or so of lemon zest. Topped with toasted walnuts —it was oh so good!

Ginny

Made this last night as part of a 'cooking day' I have with a girlfriend. I enjoyed this a lot, however my guests seemed to be so-so about it. It's quick and easy to make, especially if you buy already cooked beets (from Costco). It would be good with goat cheese and/or some sort of nut (walnuts come to mind). I also think having the arugula as a base salad is better, and better looking.

Chris

Very bright and refreshing, wonderful balance of flavors. In need of no improvement.

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