Beet and Pomegranate Seed Salad
My husband’s Swedish heritage has brought me an appreciation for beets, a somewhat undervalued vegetable that many chefs have rediscovered recently. This glistening ruby salad highlights beets and other winter plant foods. It’s certainly sophisticated enough for your holiday table and beyond. The compounds responsible for beets’ deep red hue, called betalains, are anti-inflammatory, too.
Yield: 4 servings (about 9 cups)
- 4 cups packed mixed baby greens
- 2 cups packed assorted micro-greens
- 2 cups sliced baby beets, cooked and chilled
- 1 cup fresh pomegranate seeds
- 3 tablespoons coarsely chopped walnuts
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
- 1/8 teaspoon ground black pepper
- 1 garlic clove, minced
- Arrange the baby greens in a salad bowl or on a platter. Top with the micro-greens.
- Arrange the beets on top of the micro-greens and sprinkle with pomegranate seeds and walnuts.
- Whisk together the orange juice, olive oil, black pepper, and garlic in a small bowl. Drizzle the vinaigrette over the salad and serve immediately.
Note: If you don’t have time to cook fresh beets for this recipe, use drained canned beets (preferably with no added salt) or refrigerated cooked beets, which are available in many supermarkets.
Per serving (about 2-1/4 cups): Calories: 152; Carbohydrate: 18 g; Fiber: 3 g; Protein: 3 g; Total fat: 9 g; Saturated fat: 1 g
Sodium: 160 mg
Star nutrients: Vitamin A (31% DV); vitamin C (34% DV); manganese (16% DV)
photo by Sharon Palmer