Beet And Pomegranate Salad Food

BEET, CARROT AND POMEGRANATE SALAD

Steps:

• Slice the beets and carrots thinly using a mandoline or hand held slicer. Layer on a plate or platter, alternating beets and carrots, sprinkle with pomegranate seeds and set aside.
• Mix the red wine, vinegar and honey in a medium bowl. Slowly drizzle in the olive oil while whisking continuously.
• Drizzle the dressing on the vegetables to coat. Add pistachios, chives and parsley. Season with flaked salt and freshly ground black pepper and serve immediately or at room temperature.

BEET AND POMEGRANATE SALAD

Steps:

• Boil the beets, whole, for about 20-25 minutes. Rinse under running water as you rub off their skins. Cut them julienne style while they are still warm. Marinate them in vinegar, garlic and honey. Let stand 30 minutes. During this time cut the pomegranate open and remove the seeds. When the beets are done marinating, drain most of the liquid reserving 1/2 cup. Mix together the 1/2 cup marinating liquid, mayonnaise, beets, pomegranates, onion and dill. Cover with plastic wrap and refrigerate for 2 hours.

POMEGRANATE, BEET, AND BLOOD ORANGE SALAD

Steps:

• Preheat oven to 400°F. Place beets in roasting pan and toss with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add 1/4 cup water. Cover pan with foil; roast beets until knife easily pierces center, about 50 minutes. Cool. Peel beets and cut into 1/3-inch-thick wedges.
• Whisk orange juice, pomegranate molasses, vinegar, and remaining 2 tablespoons oil in large bowl to blend. Season vinaigrette with salt and pepper.
• Place onion in small bowl; cover with cold water. Soak onion 1 minute, drain, and squeeze dry in kitchen towel. Add beets, onion, orange slices, and pomegranate seeds to vinaigrette in bowl; toss. Season salad with salt and pepper.
• *A thick pomegranate syrup available at Middle Eastern markets, some supermarkets, and by mail from Adriana's Caravan (adrianascaravan.com).