Iron-boosting beet & pomegranate salad

I call this my 'Power Salad.' When I was going through chemo, I used this recipe to help keep my blood counts steady and my energy up. It’s packed with iron from the beets and parsley, and I always added orange and pomegranate because Vitamin C is the secret key that unlocks iron absorption.

It’s crunchy, fresh, and honestly just tastes like a celebration. I hope you make this whenever you feel like you need a boost. It’s a reminder that we can always find small, delicious ways to take care of ourselves.

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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