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Beet and Baby Lettuce Salad with Pomegranate Vinaigrette
Sweet and tart pomegranate molasses adds interest to this salad. (It’s great to have on hand for other salads, cooked greens and any dish that includes beets.) To enhance the beets, wrap them in foil and roast until tender; peel when cool. They can be cooked up to two days ahead.
4 medium or large beets, roots and stems trimmed
1½ tablespoons Dijon mustard
2½ tablespoons Sherry wine vinegar or red wine vinegar
½ cup extra-virgin olive oil
1½ tablespoons minced shallot
1½ tablespoons minced fresh mint, optional
-Coarse kosher salt and freshly ground black pepper, to taste
2 tablespoons pomegranate molasses
8 cups (about 7-8 ounces) lightly compressed mixed baby lettuces
-Toasted and salted pumpkin seeds, optional
1. Preheat oven to 400°F.
2. Wrap beets in foil and place in small baking pan. Place in preheated oven and roast until tender when pierced with a knife, about 1¼ hours. Unwrap beets. When cool enough to handle, peel them. Cut them in half and then into small wedges.
3. Place mustard in a small bowl and whisk in vinegar. Gradually whisk in oil. Mix in shallot and mint. Season vinaigrette with salt and pepper, to taste. Mix in pomegranate molasses.
4. In a large bowl, place lettuces and beets. Add vinaigrette and toss to coat. Sprinkle with pumpkin seeds, if desired.