Kicking it old school today. I’ve had Pomegranate Molasses on the brain and tongue and an occasional fingerprint on a cabinet door (it’s sticky stuff). All this thinking about pomegranate molasses got me nostalgic for the salad wherein I learned to like beets (a trick that did not work on the mister, he still loathes them) and wherein I discovered that beets are not always red. Then the mister was gone for the day so I could roast a beet and not have to hear a tirade– how anyone can get so worked up about something they can easily avoid is beyond me.
The salad from my past had goat cheese and I think I might prefer that over the feta but I used what I had on hand because salads should be that way.
- One golden okay, I suppose red would also work beet cut into bite sized portions and oven roasted until just tender and lightly caramelized (see below)
- 2 cups mixed salad greens spring mix or arugula
- 1/2 cup crumbled feta or goat cheese
- 1/4 cup olive oil
- 1 TBS Pomegranate Molasses
- 1 tsp fresh lemon juice
- 1 TBS Balsamic Vinegar
- salt and pepper to taste
- For the dressing whisk ingredients together and serve
- To roast the beets: after chopping, toss with a splash of olive oil, season lightly with salt and pepper, and roast at 325 for about 20 minutes.
- Don't forget red beets will stain.
- To compose the salad combine greens and beets and dress to taste with the dressing. Top with crumbled feta.
- And if I didn't have a nut allergy I might be tempted to add a few walnuts for crunch.