This is a beautiful salad that will entertain your eyes as much as your palate; and the pomegranate infused vinaigrette is perfectly paired with the earthy beets.
Prep Time: 15 minutes Cook Time: 15 minutes Makes: 4 servings
FOR THE SALAD
2 golden beets, cleaned and peeled
2 red beets, cleaned and peeled
2 tablespoons (30 ml) olive oil
Sea salt + black pepper to taste
5 ounces (140 g) mixed field greens
FOR THE VINAIGRETTE
2 tablespoons (30 ml) honey
1 teaspoon Dijon mustard
⅓ cup (80 ml) avocado or olive oil
⅓ cup + 1 tablespoon (95 ml) pomegranate-infused red wine vinegar
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon sea salt (or more to taste)
FOR THE GARNISH
¼ cup (16 g) toasted and salted pumpkin seeds (or more to taste)
Preheat the oven to 425°F (218°C). Slice the beets as thin as possible or use a mandolin and slice about ⅛-inch (3-mm) thick. Place the beet slices in a casserole dish.
Baste the slices with the olive oil and then season with salt and pepper to taste. Bake for 15 minutes. Then, carefully remove from the oven and allow them to cool.
While the beets are roasting, mix all the vinaigrette ingredients in a cruet or jar and shake to combine. Refrigerate until ready to use.
Combine the roasted beets with the field greens and top with toasted pumpkin seeds. Drizzle the pomegranate-infused vinaigrette as desired.
Bubbe’s tip: I don’t want to brag, but you will want to keep this vinaigrette on hand for every day of the year. Now listen to your bubbe, will you?