October 20, 2010

mrsem

Recipe: Beet and pomegranate salad

YUM. This is my new favorite salad. I only found out later that the combination is a related to a classic Persian dish. I used packaged beets instead of roasting them myself, makes it so much easier. The raw garlic gives the salad a great zest and the ingredients are super healthy.

Beet & Pomegranate Salad

Serves 6 as a side dish

2 8 ounce packages of peeled, cooked baby beets

1 large pomegranate

1/4 cup of feta cheese

Dressing

1 clove of garlic, microplaned

1 tablespoon of olive oil

Juice from 1/2 a lime

Teaspoon of balsamic vinegar

Salt & pepper

Cut the beets into small cubes. Seed the pomegranate. Mix your dressing in a small cup with a fork and toss with the beets and pomegranate. Refrigerate until you’re ready to serve. Top with crumbled feta and devour.

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