Winter Layered Salad with Pomegranate Seeds

I make this salad for the Holidays like Thanksgiving, Christmas or New Year. In Russia there is very popular salad ” Herrings under the Coat”. My daughter used to love it! When she became vegetarian I created this delicious version for her. Make sure let this salad chill for 6-8 hours, so it can be sliced and show off the colorful layers. This salad is bursting with flavors , nourishing and So Good for You!

Ingredients:

4-5 organic baked potatoes, peeled and shredded

3 organic big carrots , baked, peeled and shredded

3-4 organic large beets, baked, peeled and shredded

1 cup raw walnuts, presoaked overnight , chopped

3/4 cup prunes, seeded and sliced

seeds from one whole pomegranate

2-3 tb spoon of sliced green onions

Dressing:

1 1/2 cup of organic vegenaise

1 tb spoon of dijon mustard

1 garlic clove, smashed with flat side of the wide bladed knife and chopped finely

2-3 tb spoon white balsamic vinegar

salt and pepper to taste

Directions:

I use big enough clay pot to bake all the vegetables in there skin at 365 F. The carrots will take about 30 min, potatoes about an hour, beets about 120 min or less, depending on the size. Just check on vegetables and remove once that become tender but not mushy.

Prepare the dressing by mixing together vegenaise, vinegar, mustard and garlic.

When all the vegetables cooked, let them cool completely, then peel and shred them.

To assemble the salad:

I use 9 inch springform cake pan to assemble this salad.

First place the entire portion of carrots on the bottom of your serving dish, molding it in a even layer, sprinkle with 1/3 of chopped walnuts, salt and freshly ground black pepper. Then spread 2-3tb spoons of dressing evenly to completely cover the first layer of carrots. Sprinkle with finally chopped onions.

Next, place the entire portion of potatoes and mold them in a even layer over, sprinkle with walnuts, salt, pepper and spread evenly 2-3tb spoons of dressing.

Third layer: in the mixing bowl combine beets, rest of the walnuts and sliced prunes. Completely cover the salad with even layer of beets mixture, sprinkle with salt, freshly ground black pepper and dressing.

Finish with pomegranate seeds. Refrigerate for at least 6 hours.

This salad is so beautiful!