Apple, Fennel & Roasted Beets with Pomegranate Vinaigrette
Servings
8 Servings
Ingredients
- 3 firm apples cored and sliced into batons and tossed with lemon juice to keep from discoloring
- 3 fennel bulbs green stems trimmed and saved for garnish, sliced very thinly on a mandoline or Asian slicer
- 3 pounds beets roasted and sliced
- 6 cups wild baby arugula this is a very sturdy leaf and will hold up to the assertive flavors and textures of the other ingredients
- Garnish: edible flowers
- 3 pounds fresh beets I like to shake things up and use red, golden and Chioggia (candy striped beets for a brightly colored salad)
- Olive oil
Instructions
- Preheat oven to 350° F
- Drizzle the beets with olive oil and wrap them individually with foil to form little packets.
- Roast the beets until they can be easily pierced with a paring knife (about 45 minutes for medium sized beets). Set aside to cool before slicing.
- You can serve this salad tossed or composed. Dress the salad lightly with this Pomegranate Vinaigrette before serving.
- Recipe published in JOY of KOSHER with Jamie Geller Fall 2012. Subscribe Now.
you can take pomegranate juice and turn it into molasses by reducing it until it becomes a syrup. the flavor will be concentrated and the viscosity is nicer for sauces and vinaigrettes.
this is really a nice salad, i couldnt find pomegranate mollases so i used the juice instead