Iron-Boosting Beet & Pomegranate Salad

During chemo, I had to get blood tests every two weeks to check my blood count and make sure my liver and kidneys were handling everything okay. With so much going on, I wanted to do whatever I could to support my body. That’s when I started making this salad regularly, it quickly became a favourite!

Beets are a great source of iron and help with detoxing and inflammation, plus they’re packed with antioxidants. Pomegranate seeds add a sweet burst of flavour and are loaded with vitamin C, which helps your body absorb iron. Parsley adds even more iron and antioxidants, while carrots bring beta-carotene (which turns into vitamin A to support your immune system). And the orange, makes everything taste fresh and delicious while also helping with iron absorption.

This salad is simple, tasty, and a great way to give your body a little extra love!

Ingredients:

2 cooked beets, grated or finely chopped
½ cup pomegranate seeds
A handful of fresh parsley, chopped
1 carrot, grated or finely chopped
1 orange
Olive oil
Pumpkin seeds (for a little crunch!)

Instructions:

In a bowl, mix the grated beetroot and carrot with the pomegranate seeds and chopped parsley.
Peel the orange, remove the white pith, and cut it into segments over a bowl to catch any juice.
Chop the orange slices in half and add them, along with the juice, to the salad.
Drizzle a bit of olive oil and sprinkle some pumpkin seeds on top.
Let everything sit for a few minutes to soak up the flavours, then dig in!

It’s an easy, nutrient-packed way to support your body and it tastes amazing too!

💬 I’d love to hear if you try this recipe! Add your comments so I read about your delicious creations.

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