Beets with Pomegranate Vinaigrette

Recipe created by Anastasiya Monaco. This Beet Salad is an elegant side dish, dressed with piquant pomegranate vinegar and fresh herbs. 

This Beet Salad can be a stunning addition to any dinner table, whether for a weeknight meal or a special holiday gathering. The combination of sweet beets, tart pomegranate, and flavourful herbs creates a well-balanced and visually appealing dish. Enjoy!

Ingredients:

8-10 baby beets, baked and peeled

Fresh greens/herbs of your choice (arugula, spinach, fresh sprouts)

1/2 cup or more Walnuts, pre-soaked over night, chopped

1/2 cup Pomegranate kernels

Dressing:

1/2 cup pomegranate juice, freshly squeezed

1/4 cup apple cider vinegar

1 tbsp honey

1 tbsp dijon mustard

2-3 tbsp olive oil

1 tsp graded ginger

Thyme/Chives

Salt/Pepper/Cayenne

Method:

1. I use big enough clay pot to bake beets in there skin at 375 F. The beets take about 60 min, depending on the size. Just check on beets and remove once cooked to desired texture. I prefer my beets a little firmer then well cooked. let them cool completely, then  peel  and slice in to 1/2 inch wedges. Add the wedges to a medium sized bowl.

2. Lets make a dressing. First, chop the herbs finely. In a glass jar, whisk pomegranate  juice, vinegar, honey, mustard, olive oil, ginger, spices until fully emulsified. Add herbs, close with a tight fitting lid and shake it until well combined.

3. Pour the dressing over the beets. Sprinkle in the herbs. Toss well, then taste and adjust seasoning.  Let sit for at least 20 minutes before serving or let beets marinate in a covered ceramic dish with the lid in the refrigerator over night.

4. Serve beets over greens, topped with chopped walnuts and pomegranate kernels.