November 18, 2022
Roasted Beet and Orange Winter Salad with Pomegranate Dressing
“This is a great winter salad for when other vegetables aren’t in season. I love the idea of having lots of different roasted vegetables in a salad.” — Bonnie Stern
Yield: Serves 6 to 8
- Preheat oven to 425F and line two baking sheets with parchment paper. In separate bowls, toss red and yellow beets each with 1 1/2 tbsp of olive oil, 1/2 tsp of salt, pinch of pepper and 1/2 tbsp of honey. Spread in single layer on lined baking sheets. Roast for 30 to 40 minutes, or until tender. Cool.
- Peel oranges by cutting off tops and bottoms. Holding orange in place on one flat end, cut off peel from top to bottom. Cut peeled oranges into rounds, crosswise.
- Arrange arugula on large platter. Scatter mint and cilantro over top. Top with beets and oranges (and any other vegetables you’re using). Sprinkle with nuts and pomegranate seeds, if using.
- Combine olive oil, pomegranate molasses, honey, lemon juice, salt and pepper, using whisk or blender. Adjust seasoning, to taste, with more honey or salt. Drizzle dressing over salad, to taste, just before serving.
Note: If you buy bunches of beets with the stems and leaves on, chop the stems and sauté. in a little olive oil until tender (usually about 5 minutes), then add leaves and cook until they wilt. Season with salt and pepper. It’s fantastic as a side dish or omelette filling, or in a wrap.
Recipe excerpted from Don’t Worry, Just Cook by Bonnie Stern and Anna Rupert, published by Appetite by Random House, an imprint of Penguin Random House Canada. ©2022 Bonnie Stern Cooking Schools and Anna Rupert. Food photography by Tyler Anderson. Reprinted by permission of the publisher.