Beet and Potato Salad with Pomegranate and Mint

Roasting the beets whole in foil keeps their color and sweetness locked in, while the potatoes cook separately in unsalted water until just tender. Once both are ready, they get tossed together in a simple olive oil and lemon dressing.

Beets and potatoes are both good potassium sources, and we kept the seasoning here to just lemon, olive oil, and black pepper so the salad stays genuinely low in sodium. Pomegranate seeds and fresh mint scattered on top add bursts of sweetness and a cooling, herbal finish.

This one looks as good as it tastes, with the deep red of the beets against the ruby pomegranate seeds. Serve it as a side or a light lunch on its own, spooning any extra dressing from the bowl over the top.