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Salad with Oranges Beets and Pomegranate

This beautiful salad is as delicious as it sees. The taste of the citrus fruits livens up the beets in the most beautiful way, and the nuanced vinaigrette neutralizes the bitterness and the freshness of the fruit excellently. Furthermore, this salad is so fresh that it produces a classic palate cleanser if you’re serving a multi-course supper.

All in all, this bright winter salad quickly makes you forget that it’s freezing outdoor. It’ll fulfil your flavour buds, as high as your spirit, with a delightful ray of sunlight!

The alluring mixture of the natural beets with the fresh, delicious mandarin oranges is excellent. (please don’t omit the oranges!) but then it raised to an utterly light level with the caramelized crunchy nuts with the tasty cheese, with the sweet-tart fresh pops of pomegranate seeds with the sour pumpkin seeds. And don’t even get me begun on that stuffing – or do. It’s vacation magic in salad mode.

There are several steps in this Beet Salad recipe – as you would await from a perfect salad – cooking the beats, caramelizing the nuts and creating the dressing- but you can prepare everything ahead of time and then join when it’s time to serve. You’ll accept this Beet Salad is one of the most fabulous salads of your life. It’s my way of telling Happy Thanksgiving to you!

INGREDIENTS

Three medium beets
1 ½ cups of water
2 cups of cooked red quinoa
Salt- as you want
Three medium oranges
One tablespoon sherry vinegar
½ teaspoon of ground pepper
Three tablespoons of extra-virgin olive oil
1/4 cup of plus finely chopped fresh parsley
½ cup of chopped pitted dates
One whole seeded pomegranate

INSTRUCTIONS

Zest and juice the orange. Place the juice in a bowl.
Add and whisk the zest, sherry vinegar, salt and pepper to the juice
Gradually add the olive oil while whisking and stir in the parsley.
Meanwhile, in a large bowl, add the cooked red quinoa, roasted beets, dates and stir to combine.
Pour the zest-oil mix into the bowl and mix well.
Garnish with the orange segments, pomegranate seeds and the parsley.
Serve after coating well.