Wednesday, October 20, 2010

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.

2 comments:

Bronwyn said...

Oh my God, this sounds delicious! Thank you!

Wendy said...

Mmm! and I'm sure it's beautiful too.