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.