This beautiful purple salad features a classic roasted beets and goat cheese combination but in this version I marinate the beets in pomegranate juice, which gives it a lovely sweet-earthy balance and then serve the salad in a blood orange vinaigrette, which maintains adds another fruity lift while still maintaining the depth.
Ingredients:
2 medium beets, cubed
1 tbsp. olive oil
1 tbsp. balsamic
1 cup pomegranate juice
4 slices from a goat cheese log
4 cups salad greens, such as romaine or spinach
4 tbsp. Blood Orange Balsamic Vinaigrette
1/3 cup candied pecans
Kosher Salt
Cut beets into even cubes, toss in balsamic and olive oil, and roast in a 425 degree oven until soft. Put into a container, cover with pomegranate juice, and marinate for at least 4 hours or overnight. If there are leftover beets, you can keep them marinating for 3-4 days.
Assemble the salad by first filling each plate with greens and dotting with beets, then drizzling with vinaigrette, then dotting with pecans and goat cheese. Serve immediately.
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