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

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.


Bronwyn said...

Oh my God, this sounds delicious! Thank you!

Wendy said...

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