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The combination of flavors and textures in this Beet and Pomegranate Kaleidoscope Salad are a-mazing. It looks like a kaleidoscope, right? So pretty! It’s definitely an unusual salad, but it gets me all excited since I can imagine the delicious party in my mouth. The salad ingredients can be prepped in advance, but stir it together just before serving to keep the potato sticks crisp and fresh.
You could easily make this salad vegetarian and omit the beef. Make it for your next party and everyone will gawk. It’s so striking and yum-may!
One of my readers, Olga B., graciously shared this recipe with me. Her family is from Kazakhstan. Olga said she craved this salad all the time during pregnancy which made this pregnant lady very hungry! My husband and I were both smitten and we think you’ll love it too! Olga, thank you so much for sharing this goodness with us :).
Ingredients for Beet and Pomegranate Kaleidoscope Salad:
1/3 medium purple or white cabbage, thinly sliced (1 cup)
1 medium beet, grated or julienned (1 cup)
1 medium bell pepper or 6 mini bells, cut into thin strips (1 cup)
1 large carrot, grated or julienned (1 cup)
Seeds from 1 pomegranate (watch how to seed a pomegranate)
1/2 lb beef, cut into small, thin strips (I used chuck steak)
Salt and Pepper to taste
1 cup Shoestring Potato Sticks (*see note)
1/2 cup mayo, or to taste
Notes:
*We found the shoestring potato sticks next to the Pringles – available at Fred Meyer or Walmart. If you can’t find them, you can cook your own (find tutorial here).
How to Make Kaleidoscope Salad:
1. Slice beef into thin strips. Season with salt and pepper and saute over high heat until browned. Remove from heat and set aside to cool.
2. Place all of the prepared ingredients into a large salad bowl, keeping the ingredients separate until ready to serve.
3. Just before serving, stir together all ingredients except the potato sticks then stir mayo into the salad to taste. Finally, toss in the potato sticks and stir lightly
Beet and Pomegranate Kaleidoscope Salad
Ingredients
- 1/3 medium purple or white cabbage, thinly sliced (1 cup)
- 1 medium beet, grated or julienned (1 cup)
- 1 medium bell pepper or 6 mini bells, cut into thin strips (1 cup)
- 1 large carrot, grated or julienned (1 cup)
- Seeds from 1 pomegranate
- 1/2 lb beef, cut into small, thin strips (I used chuck)
- Salt and Pepper to taste
- 1 cup Shoestring Potato Sticks, *see note
- 1/2 cup mayonnaise, or to taste
Instructions
- Slice beef into thin strips. Season with salt and pepper and saute over high heat until browned and cooked through. Remove from heat and set aside to cool.
- Place all of the prepared ingredients into a large salad bowl, keeping the ingredients separate until ready to serve.
- Just before serving, stir together all ingredients except the potato sticks then stir mayo into the salad to taste. Finally, toss in the potato sticks and stir lightly.
Notes
♥ FAVORITE THINGS ♥
Shown in this post: (nope, no one paid us to write this; just stuff we love):
* We search high & low for a perfect julienne slicer. This Swissmar is it!
* I use my Wusthoff Classic Ikon Chef’s knife for everything.
* Lodge makes my favorite cast iron skillet. The handle cover is a must!