Description
A vibrant and crunchy Beet and Pomegranate Kaleidoscope Salad featuring a colorful mix of fresh vegetables, sweet pomegranate seeds, tender sautéed beef strips, and crispy shoestring potato sticks, all brought together with creamy mayonnaise for a delightful combination of textures and flavors.
Ingredients
Scale
Vegetables and Fruits
- 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 bell peppers, cut into thin strips (1 cup)
- 1 large carrot, grated or julienned (1 cup)
- Seeds from 1 pomegranate
Protein
- 1/2 lb beef (chuck), cut into small, thin strips
Others
- Salt and pepper to taste
- 1 cup shoestring potato sticks (store-bought or homemade, see notes)
- 1/2 cup mayonnaise (or to taste)
Instructions
- Prepare and Cook Beef: Slice the beef into thin strips. Season well with salt and pepper, then sauté the beef over high heat until browned and cooked through. Remove from heat and allow to cool.
- Assemble Salad Ingredients: In a large salad bowl, add all prepared vegetables and fruit including sliced cabbage, beet, bell peppers, carrot, and pomegranate seeds, keeping the ingredients separate for presentation until serving time.
- Mix Salad and Add Dressing: Just before serving, add the cooled beef strips to the bowl and stir all ingredients gently. Gradually incorporate the mayonnaise to your preferred taste, stirring to evenly coat the salad components.
- Add Crunch and Serve: Finally, toss in the shoestring potato sticks and mix lightly to retain their crispiness. Serve immediately to enjoy the contrast of crunchy and tender textures.
Notes
- Shoestring potato sticks can be store-bought or homemade by frying thinly sliced raw potatoes until golden and crispy.
- For a lighter option, substitute mayonnaise with Greek yogurt or a vinaigrette dressing.
- This salad is best served fresh to maintain the crisp texture of the ingredients and potato sticks.
- Be sure to cook the beef strips quickly on high heat to prevent them from becoming tough.
