Beet Salad with Pomegranate Balsamic Dressing
Yield: 6 Servings
Salad Ingredients
2-3 types of Beets, Red, Golden, Striped, whatever you can find, peeled, shaved or spiraled
1 container Microgreens or Alfalfa Sprouts
6 Radish thinly sliced (If you can find watermelon radish this is the ticket!)
6 oz Honey or plain Chevre
½ cup rough chopped candied walnuts
Dressing Ingredients
1/2 cup Balsamic Glaze (prepared…I buy Trader Joe’s version. IT IS AMAZING!)
2 fresh Pomegranate, seeds removed
1/8 cup Orange Juice
Method
For the dressing
- place ½ of the pomegranate seeds and all of the orange juice in a food processor or use an immersion blender and blend until smooth.
- Using a strainer, strain off seeds and any pulp from orange juice, toss guts and set aside the liquid.
- In a medium sauce pan heat the pomegranate liquid and balsamic glaze until reduced.
- Set aside, let cool, then refrigerate until ready to serve the salad. Should be a thicker consistency.
Arranging the salad
- Place the red beets to one side of the plate, the golden beets on another and the radish on another, then the greens in the middle.
- Place chevre in an open spot on the plate as well as the microgreens.
- Sprinkle the candied walnuts around the plate and drizzle on the pomegranate dressing.
- Top with remaining pomegranate seeds.
Enjoy! My mouth is watering for this…
