Golden Beet And Pomegranate Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Peel and slice the golden beets into thin rounds.
• STEP 3.Toss the beet slices with olive oil, salt, and pepper.
• STEP 4.Spread the beet slices in a single layer on a baking sheet and roast for 20-25 minutes, or until tender.
• STEP 5.While the beets are roasting, prepare the vinaigrette by whisking together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
• STEP 6.Once the beets are done, let them cool slightly before assembling the salad.
• STEP 7.In a large bowl, combine the roasted beets, pomegranate seeds, chopped fresh herbs, and walnuts.
• STEP 8.Drizzle the vinaigrette over the salad and toss gently to combine.
• STEP 9.Serve the salad immediately or refrigerate for up to 2 hours before serving.
• STEP 10.Garnish with additional fresh herbs and walnuts, if desired.

Cooking Tips

• To easily peel the golden beets, you can use a vegetable peeler or a paring knife.
• If you don't have pomegranate seeds, you can substitute them with dried cranberries or raisins.
• For added flavor, you can crumble some goat cheese or feta cheese over the salad before serving.

Storage and Serving

• This salad is best served fresh, but you can refrigerate it for up to 2 hours before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, give the salad a gentle toss to redistribute the dressing and flavors.