Gorgeous golden beet salad studded with ruby red pomegranate seeds, served on a bed of arugula and lettuce leaves.
BE PICTURED IN; CHARACTERIZED IN:
Now there’s a salad for fall!
This recipe is adapted from one I received from a neighbor years ago, a recipe she pulled from an old issue of Sunset magazine.
The original recipe was a bit more cumbersome and used regular turnips. I think golden beets make a much better contrast with the ruby red pomegranate seeds, right?
Another advantage of golden beetroot is that it doesn’t bleed red all over, but it still tastes pretty much the same as a beetroot.
Pomegranates are in season in fall; You should be able to find them in the northern hemisphere from October to December. We have a wonderfully productive pomegranate tree that usually starts bearing us fruit in late October.
Don’t know how to open a pomegranate? Check out our guide on how to cut and core a pomegranate. It’s easy!
Salad with golden beets and pomegranate
If you want to cook the beets instead of roasting them, place the beets in a small saucepan. Cover with water. Bring to a boil and simmer for 45 minutes or until tender.
This recipe is adapted from one that appeared in Sunset Magazine.
ingredients
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3 turnip golden turnips (about 1 pound)
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1 Cup Red onionrolled
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1/4 Cup red wine vinegar
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1/4 Cup water
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1/4 Cup orange juice (3 tablespoon can of Triple Sec)
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1 tablespoon sugar
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1 teaspoon Orange peel
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1 Cup pomegranate seeds
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1 teaspoon Extra virgin olive oil for the salad, plus 1/2 teaspoon more about roasting the beets
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1/2 teaspoon Salt
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1/8 teaspoon black or White pepper
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2 cups Rocket and/or butter lettuce leaves
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1/4 Cup crumbled feta cheese
method
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Roast beets:
Rub the beets with a little olive oil, wrap them together in foil, place in a skillet and roast at 200F for one hour, or until tender when pricked with the tines of a fork.
Take out of the oven. Remove the skins from the beets. Cut beets into bite-sized pieces.
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Make glaze:
Heat the diced cooked beets, onions, vinegar, water, orange juice, orange zest, sugar, salt and pepper in a skillet over high heat.
Bring the mixture to a boil and continue cooking, stirring frequently, until the liquid is reduced to a glaze, about 2 tablespoons (about 5 minutes). Remove from the stove and let cool to room temperature.
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Assemble the salad:
Stir the pomegranate seeds and olive oil into the beetroot mixture and season with more salt and pepper.
Serve on lettuce and sprinkle with feta cheese.
| nutritional information (per serving) | |
|---|---|
| 143 | calories |
| 4g | Fat |
| 24g | carbohydrates |
| 4g | protein |
