Beets, Satsumas And Pomegranate With Mint Vinaigrette Recipe
The earthy flavor of roasted beets is complimented by bright citrus flavors and fragrant mint. Add toasted walnuts or pistachios for a delicate crunch to complete this colorful salad.
- 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
- 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.
- Place beets in the refrigerator until cool enough to handle, then chop into 1/2-inch cubes. Return to the refrigerator until completely cool.
- 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.
- 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.
- Add mint and pulse briefly to mix.
- 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.
Beets may be roasted one to two days ahead.