Name: Pomegranate Beet Fall Salad (AIP, Paleo & Vegan)
Ingredients: FOR THE SALAD; 2 cups arugula; 1 tbsp coconut oil or other solid cooking fat (for roasting the beets); 1 small/medium beet, peeled and cubed; 3-4 tbsp of pomegranate seeds; 1/2 tsp sea salt; FOR THE DRESSING; 1 tbsp olive oil; 1/2 tsp apple cider vinegar; 1/2 tsp lemon juice; 1/2 tsp chives (dried or fresh); 1/4 tsp salt

Ingredients

Scale

FOR THE SALAD
2 cups arugula
1 tbsp coconut oil or other solid cooking fat (for roasting the beets)
1 small/medium beet, peeled and cubed
3–4 tbsp of pomegranate seeds
1/2 tsp sea salt
FOR THE DRESSING
1 tbsp olive oil
1/2 tsp apple cider vinegar
1/2 tsp lemon juice
1/2 tsp chives (dried or fresh)
1/4 tsp salt

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Instructions

Preheat the oven to 400 F
Add the beets to a baking sheet and top with cooking fat and salt
Roast for 35-40 minutes or until soft. Allow to cool.
Assemble the salad, and add the beets
For the dressing, combine the ingredients and whisk together
Add the dressing to the salad and enjoy!
Add protein like chicken, sardines, or salmon if desired, or eat as a side.