Beet and Pomegranate Kaleidoscope Salad Recipe

Beet and Pomegranate Kaleidoscope Salad - beautiful and scrumptious! @natashaskitchen

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!

Beet and Pomegranate Kaleidoscope Salad - beautiful and scrumptious! @natashaskitchen

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).

Beet and Pomegranate Kaleidoscope Salad - beautiful and scrumptious! @natashaskitchen

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.

Beet, Cabbage and Bell Pepper Salad with Beef-10

2. Place all of the prepared ingredients into a large salad bowl, keeping the ingredients separate until ready to serve.

Beet and Pomegranate Kaleidoscope Salad - beautiful and scrumptious! @natashaskitchen

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 - beautiful and scrumptious! @natashaskitchen

Beet and Pomegranate Kaleidoscope Salad

5 from 4 votes
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Beet and Pomegranate Kaleidoscope Salad - beautiful and scrumptious! @natashaskitchen
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $10-$15
Servings: 6 Servings

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 mayo or to taste

Instructions

  1. 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.
  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.

Recipe 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.

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Beet and Pomegranate Kaleidoscope Salad - beautiful and scrumptious! @natashaskitchen

♥ 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!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Yana
    May 4, 2015

    Hi Natasha,
    What kind of grater do you use for this salad? The salad looks delicious! Reply

    • Natasha
      natashaskitchen
      May 4, 2015

      Hi Yana. We use this Juliene Slicer. It’s great for so many Russian/Ukrainian salads! Reply

  • Oksana
    March 2, 2015

    It is delicious. Though my husband doesn’t like peppers, he really enjoyed the salad. I didn’t have pomegranate (couldnt find any 🙁 so I substituted it with dried cranberries. My family liked the salad)) Reply

    • Natasha
      natashaskitchen
      March 2, 2015

      I bet it was still very tasty with the dried cranberries. The pomegranate seeds add a nice little zing, so the cranberries are a great substitution! I’m so glad you enjoyed the salad. I wish pomegranates were easily available year round too. Reply

  • ann
    February 28, 2015

    It looks so yummy,I must try it! I’m impressed by your grated carrots and beets. Mines come out too much watery and unformed. Which grater do you use? Greetings for your page. Reply

  • Svetlana
    February 3, 2015

    My dear thanks for sharing this salad with us I made it yesterday and it tasted delicious !!!:))) we all liked it :)) Reply

    • Natasha
      natashaskitchen
      February 3, 2015

      I’m so happy to hear that! Thanks for sharing your great review 🙂 Reply

  • February 3, 2015

    I love how it looks! I probably won’t let anyone touch the plate after I place it down on the table. Reply

    • Natasha
      natashaskitchen
      February 3, 2015

      I know, right? Its a little sad to stir it 🙂 lol Reply

  • January 30, 2015

    Looks like candy, but is secretly good for me! 😉 Reply

    • Natasha
      natashaskitchen
      January 30, 2015

      I love how you think! lol. 😉 Reply

  • Tanya
    January 30, 2015

    Yum, trying this salad today, we love kaleidoscope salads! Btw, I buy shoestring potatoes (same brand) in WinCo in the chips aisle. Thank you for sharing the recipe Reply

    • Natasha
      natashaskitchen
      January 30, 2015

      Tanya, let me know how it works out and thanks for the tip on potato shoestrings :). Reply

  • Susanna
    January 29, 2015

    Natasha! This reminds me of my childhood! When I was a kid my mom used to make a salad that looked like yours, which was called ромашка “daisy”? The “petals” consisted of grated cooked beets, grated cooked potatoes, grated cooked eggs and grated cooked carrots. The center had mayonnaise and there were sliced green onions that were sprinkled around. Everyone used to love how pretty it was (until you mixed everything up, then it was just yummy). I can’t wait to try your version! Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      January 29, 2015

      I love all of the creative names for Eastern European salads. What you are describing reminds me of the mimosa salad that I have posted. I love that one too! 🙂 Oh that one has tuna as well, but it would probably still be very yummy without the tuna. I hope you love this salad! 🙂 Reply

  • Mariana
    January 29, 2015

    The beet you used in the salad is raw or cooked? It looked very pretty! Reply

    • Natasha
      natashaskitchen
      January 29, 2015

      It was raw – so easy! You don’t have to cook anything except the beef if you are using it. Raw beets in salad are so yummy! 🙂 Reply

  • Olga
    January 29, 2015

    That is too funny! My name is Olga and I am also from Kazakhstan! We make the same salad in my family as well. I think the only thing we don’t is the sweet pepper. We call it French Salad! Definitely one of my favorites! Reply

    • Natasha
      natashaskitchen
      January 29, 2015

      Thats awesome!! Is must be a Kazakhstan thing. We loved the salad! Our tastebuds are probably related since we’re kind of from the same part of the world 😉 Reply

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