Beet and Pomegranate Salad

Do you love fresh beets? This beet and pomegranate salad is awesome and incorporates the fruits of the season. I'm making this fragrant recipe for my Rosh Hashanah meal tonight because pomegranates are a traditional fruit to eat on this holiday!

I only cook fresh beets once in a while. They are so good for you, so delicious, and so easy to make, I don't know why I don't make them more often. It might be because my husband will not touch a single bite of a beet, or maybe it's because of the way they stain my hands.

Seriously, beets are very easy to cook. I just wash the beet well, I do not peel it, and I put it in a covered pot with one of those little steamer baskets. The beets steam in 15-20 minutes and once cooked the tough skin will just literally rub right off. I now wear gloves for the rub off  the skin and my hands do not get stained. I keep the gloves on to cut the beet and all is well.

I can just imagine the nourishment from that deep purple /red pigment. The more intense the color of the fruit or vegetable, the more it has to offer. When I looked it up, I found out that beets are a very rich source of protective antioxidants, anti-inflammatories, and help support the body to detox. In addition, they have practically no fat, a significant amount of fiber, and are a good source of many vitamins and minerals.

This recipe features another powerhouse fruit- the pomegranate, -a fruit with intense color as well and a powerhouse of antioxidants and nutrients as well. OK , we get it. This recipe is powerfully healthy.

My mother in law (age 90)  says that in the old country ( Middle East) , pomegranates were felt to be good for fertility, and custom had it that those who ate pomegranates seeds on Rosh Hashanah would be blessed with a child that year.

Best of all,  the combination of beets and pomegranates with a touch of orange blossom water is absolutely delicious. ( orange blossom water is like an extract. I is traditionally used in Middle Eastern foods like Baklava. It can be purchased in Middle Eastern, Greek or Indian groceries or on Amazon. In an ethnic store, it runs about $4 for a nice size bottle.

In the summer, you can add  a few drops  to lemonade or on a hot humid day,  take a bowl of water with some ice, add 1/4 cup of orange blossom water and dip a washcloth in it and wring it out. Place it on your face or forehead. It is so relaxing and refreshing. I learned how to do this at a spa in Mexico.

The fun part is also learning to get those seeds out of that pomegranate easily.
I found the perfect Youtube video that gives a really easy step by step tutorial. I had them out in less than 5 minutes- and it was EASY! ( video  link below)

Author: Judee Algazi from Gluten Free A-Z Blog
Inspired by: Katherine Martinelli's beet salad 
Prep Time: 25 minutes
Cook Time:

Ingredients: 
2 medium/large beets, steamed and sliced or diced
1/2 cup pomegranates seeds
1/4 cup of freshly squeezed orange juice
1/4 teaspoon of orange blossom water ( purchase in any middle eastern store or on amazon.)
4 orange wedges for decoration

Directions:
Place 3 cups of water in a large saucepan. Insert a vegetable basket steamer. Wash beets, but do not peel. Place whole unpeeled beets in the steamer basket. Cover the saucepan. Bring water to a boil and then reduce heat somewhat to cook for 15 minutes. Shut off flame and allow beets to sit in the pot for about 10 minutes. Remove beets with slotted spoon and Run under cool water. Rub the beets and the skin with come off very very quickly and easily.
Dice beets in medium large squares or slice as desired.
Allow beets to cool and make the sauce.
Toss with the pomegranate seeds, orange juice and orange blossom water.

           How to de seed a pomegranate Youtube

This Recipe will be linked to 

My weekly blog carnival list

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Healthy Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian/vegan and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.
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Uplifting Song and Message- for Rosh Hashanah

                             

For those who celebrate Rosh Hashanah, the Jewish New Year, let me wish you a happy and healthy new year with peace and happiness. For those of other faiths, I wish you blessings of good health, happiness and peace as well:

                     This is a great festive Youtube Video-

                      Uplifting Song and Message for Rosh Hashanah 

                                                   

My favorite gluten free Rosh Hashanah Recipes:

 How to make Fabulous gluten free matzo balls 

 Vegetarian and Vegan Rosh Hashanah Recipes

Jewish Apple Cake ( vegan and gluten free)

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Mango Gazpacho ( Zero Points Plus)

Following Weight Watchers? This fabulous chilled soup is ZERO points and you can make it quickly. Talk about veggies; this soup is loaded. Lets face it, it may be well into September, but it is 90 degrees outside. A nice bowl of ice cold Mango Gazpacho will hit the spot!

I found this recipe on Pinterest! It sounded interesting, so I thought I'd give it a try. It was definitely different -but very tasty. My adapted recipe called for most of the end of summer vegetables: tomatoes, peppers, red onion, garlic, cucumber, corn on the cob kernels, and mango.

Using my blender, it was easy enough to make. I served it in these cute little bowls. The presentation was lovely and everyone seemed to like it.

It is certainly healthy and the best part as I said is that on Weight Watchers it is Zero Points Plus .  The soup itself is a creamy puree, but it is topped with a hearty medley of crunchy vegetables and mango. I loved the texture and colors. And of course it's gluten free and vegan.

I think it tastes best really cold and after the flavors had a chance to mingle.
Two days later it is even more amazing!
It also tastes great with a dollop of sour cream or Greek yogurt.

Author: Judee Algazi at Gluten Free A-Z Blog
Adapted from : I Don't Go To The Gym
Prep Time: 10-15 minutes
Cook Time: None

Ingredients for Soup: 
1 mango, peeled and chopped
2 fresh summer tomatoes, quartered
1/2 cup of chopped celery
1 medium cucumber or 2 kirby cucumbers, chopped
1 clove, garlic chopped ( more if you LOVE garlic)
1/2 cup of chopped red onion
2 cups of diced tomatoes ( canned)
1/4 cup fresh cilantro, chopped
Salt and pepper to taste

Ingredients for garnish: 
1 tomato, chopped
1/2 cup chopped red onion
1/2 cup chopped celery
1/4 cup chopped fresh cilantro
1/2 cup chopped red or yellow pepper
1/2 cup chopped mango
Optional: 1/2 cup raw uncooked corn on cob kernels ( cut off the cob)
Optional: jalapeño pepper chopped to taste
Salt and peeper to taste.

Directions:

Peel and chop the mango- Use half of the mango to make the soup reserve the other half for the topping. Place the mango in the blender along with the chopped tomatoes, chopped cucumber, garlic, red onion, and cilantro. Puree. Add the diced tomatoes and stir with a spoon. Pour into 5 soup bowls and chill for at least 3 hours.

Vegetable Garnish:
Mix all of the ingredients together and toss with salt and peeper to taste. Set aside to use as a garnish on the soup. Divide between the 5 bowls.

Top with sour cream or Greek yogurt if desired

Other Chilled Soups : 

Cucumber Avocado Detox Soup

Homemade Chilled Summer Tomato Soup

Chilled Yogurt Cucumber

Chilled Corn and Fennel Chowder 

Do you like chilled soups? What kind do you make?

                                     This post will  be shared on  

My blog carnival list

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Chick Pea Vegetable Salad ( Weight Watchers)

Need a quick Weight Watchers lunch idea? Chick Peas are high in protein, flavor, fiber, and vitamins- ! This simple vegan chick pea vegetable salad is REALLY easy and FAST to make and is delicious.

I just opened a can, lightly mashed the chick peas with a fork, added some chopped red onion, a little chopped celery, chopped red sweet pepper, parsley, dill, lemon juice and spices, and topped it with a flavored balsamic vinegar ! A healthy rainbow packed lunch in minutes and it's filling, fast, and hearty. Yet, kind to my waistline- with only 2 Points Plus.

I made this recipe for one. Why? Because I'm trying to follow WW and I wanted it to be very low in points. On Weight Watchers the chick pea mash is about 2 points Plus per serving. ( which is the entire recipe) Want to serve more people, just double, triple or quadruple the recipe.

The best part of it is that you can eat the chickpea mash on a romaine lettuce leaf instead of bread. I know there are delicious gluten free breads and gluten free crackers - if you have some - go for it..it will taste fabulous.  But, I prefer to eat grain free, so I'll be using romaine lettuce leafs as my base. Yum!!

Flavor without calories
 I used flavored vinegar that has very few calories ( 15) but lots of flavor to give the salad a kick- I did not use oil, but it didn't need it!

     You can buy flavored vinegars in some supermarkets, specialty shops,  or order online. 
They are a little pricy, but so worth it 
Order online: . Infused Balsamic Quartetto - Raspberry, Blackberry, Green Apple & Mango (Pack of 4 x 150ml)

You can use this same recipe to make a smooth spread

If the salad doesn't interest you , you can make it into a fabulous chick pea spread by just putting all the ingredients into the food processor but with 1 teaspoon of olive oil but omit the flavored vinegar. It will come out a humus consistency that you can eat as a spread ( The oil will increase the points)

You can vary the veggies as well: 

• sliced scallions
• chopped dill
• diced tomatoes 
• chopped fresh cilantro
• diced cucumber

This is a wonderful plant based lunch that is gluten free, vegan, and delicious. If you make it in advance, it is even better as the flavors have time to mingle. I like to eat mine always at room temperature. It's filling and remember it's only 2 Points Plus on WW!! Amazing!!

Author: Judee Algazi from Gluten Free A-Z Blog
Prep Time: 10 minutes
Cook Time: None

Ingredients:
1/2 cup cooked chickpeas, drained and smashed
1/4 cup of chopped red onion
1/4 cup of chopped cucumber
1/4 cup diced tomatoes
1/4 cup of chopped celery
1/4 cup chopped parsley
1 teaspoon of cumin
salt and cracked pepper to taste
1/4 cup of flavored vinegar

Directions: 
Put the chickpeas in a bowl. Using a fork or spoon smash the chickpeas along the side of the bowl. When they get to the consistency you like, toss the chickpeas with the rest of the ingredients.

Want to make it a meal? Add a Weight Watcher type soup! 
Eat it with my 
WW style egg drop soup ( only 1 PP and take 5 minutes to make)
or my 15 minute Green Pea soup

I Will Be Linking this recipe to my Daily Blog Carnival List 

Disclaimer: I am an affiliate for Amazon- If you click to Amazon from my blog and make a purchase- I may receive a very small compensation which helps me defray the costs of running a blog. Thank You.

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