Warm Winter Beet and Pomegranate Salad 4

A healthy start to a winter’s meal.

Entirely dairy-free, gluten-free, and vegan friendly. – Itzel Wiewel

Salad

3 medium beets peeled and cubed

1 tbsp olive oil

6-8 cups of mixed greens

1 pomegranate

salt & pepper to taste

Candied Pecans

2 cups pecans

1 tbsp olive oil

1 tbsp brown sugar

2 tbsp molasses

Balsamic Reduction Dressing

1 cup balsamic vinegar

1 tbsp honey

Preheat oven to 400 degrees. Mix the 1 tbsp olive oil with the beets, salt and pepper, and roast for 30 minutes or until soft. Let cool completely. Meanwhile, open the pomegranate and remove the seeds for the salad. 

In saute pan, add 1 tbsp olive oil, 1 tbsp brown sugar, 2 tbsp molasses, heat over low heat until its melted. Add the 2 cups pecans and thoroughly mix.

Simmer balsamic and honey in small saucepan until reduced by almost half. Stir frequently, checking on it, avoid it getting too thick and syrupy by removing from heat earlier than later.

Prepare salad in a large bowl, add the beets, pomegranate seeds, candied pecans, and balsamic reduction to your liking. Enjoy!

PNWMountainLife.com