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Categories:
beets baby arugula goat cheese parsley molasses extra-virgin olive oil kosher salt freshly ground black pepper pomegranate seeds nuts
Viewed: 52 - Published at: 3 years agoIngredients
- 2 lbs trimmed beets (different colours if possible)
- 3 oz baby arugula (about 2 cups packed)
- 4 oz fresh goat cheese, broken into chunks
- 2 tbsp parsley leaves
- 2 tbsp pomegranate molasses or lemon juice
- 2 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
- pinch freshly ground black pepper
- 2 tbsp pomegranate seeds, optional
- 2 tbsp toasted pine nuts
Method
- 1. Reserve one or two raw beets. Wrap remaining beets in aluminum foil in a single layer and roast in a preheated 400F oven for 1 to 1 1/2 hours or until tender when pierced with a knife. Unwrap and cool slightly. Rub off skins, using a knife to help if necessary. Trim ends. Cut some beets into wedges, some into slices crosswise and some lengthwise.
- 2. Meanwhile, peel reserved raw beet(s) and slice as thinly as possible with a vegetable peeler or benriner mandolin. (Be sure to wear a protective glove if using a mandolin!) Place slices in ice water until ready to use.
- 3. Place arugula on a platter and top with roasted beets. Dot with cheese and parsley. Pat raw beets dry and scatter on salad.
- 4. Whisk pomegranate molasses with olive oil. Drizzle on beets. Sprinkle with salt and pepper, pomegranate seeds and pine nuts.
- makes 6 to 8 servings
