Beets, Satsumas And Pomegranate With Mint Vinaigrette Recipe

Ingredients

• 3 beets, peeled, with stems and greens removed
• 2 satsuma mandarins, peeled, segments separated and halved
• 1 small shallot, thinly sliced
• 1/2 pomegranate
• 1/4 cup white wine vinegar
• 1/4 tsp dried mustard
• 1/2 tsp salt
• 1/4 cup extra virgin olive oil
• 1 1/2 Tbsp fresh mint, minced
• 1/4 cup chopped walnuts or pistachios
• 1 bunch arugula, cleaned
• Ground pepper to taste

Instructions

1. Preheat oven to 400 degrees. Wrap beets tightly in foil and bake for one hour, or until a pairing knife will slide through them easily.
2. Place beets in the refrigerator until cool enough to handle, then chop into 1/2-inch cubes. Return to the refrigerator until completely cool.
3. In a medium-sized bowl, combine beets, satsumas and shallot. Cut pomegranate in half over bowl, letting juices fall into the mixture. Peel and add seeds of half the pomegranate.
4. In a separate small bowl or food processor mix vinegar, mustard and salt. Whisk in oil (or drizzle into running food processor) until thickened and emulsified.
5. Add mint and pulse briefly to mix.
6. To serve, place arugula on plates. Add a handful of the beet mixture and walnuts to each and drizzle with vinaigrette. Sprinkle with freshly ground black pepper.

Notes