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Beet Green, Artichoke Hearts and Pomegranate Salad

Beet Green, Artichoke Hearts and Pomegranate Salad  Beet Green, Artichoke Hearts and Pomegranate Salad  Beet Green, Artichoke Hearts and Pomegranate Salad

Next time when you have some fresh beet greens, or kale or any similar greens, make this easy yet tasty salad with marinated artichoke hearts, pomegranate seeds and creamy fresh mozzarella.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium


2 tablespoon olive oil
¼ cup artichoke hearts
marinated, drained and halved or quartered
1 large garlic cloves
finely chopped
½ each lemon
zest, freshly grated
1 x salt and black pepper
to taste
½ each pomegranate
seeds removed and juice reserved
2 tablespoons tarragon leaves
freshly chopped, or 1 teaspoon dried
1 tablespoons red wine vinegar
½ cup mozzarella cheese
preferably fresh, torn or cubed


Heat ½ tablespoon of olive oil in a nonstick skillet over medium-high heat until hot.

Add the artichoke hearts, and cook until the hearts become golden and slightly browned, about 3 minutes.

Stir in the garlic, and cook for about 1 minute until very fragrant.

Add the beets greens, and cook until the leaves start to wilt, 2 minutes.

Stir in the lemon zest, salt and black pepper to taste, and continue to cook for another 1 to 2 minutes until the leaves are wilted and soft.

Remove from the heat, mix in tarragon leaves and pomegranate seeds until well combined.

Meanwhile whisk together the vinegar, pomegranate juice if any, and remaining olive oil in a bowl until well blended.

Toss the salad with the vinaigrette until evenly coated.

Divide the salad between two serving plates.

Top with cheese and serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 12191% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 3% Vitamin C 12%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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