Beets, Satsumas And Pomegranate With Mint Vinaigrette
This salad is as fun to look at as it is to eat! The mandarins are juicy and sweet, and the pomegranate seeds and nuts add a delightful crunch. The fresh mint really wakes up the flavor of the earthy beets and pulls the whole salad together. Serve as is, or place atop a bed of arugula.
INSTRUCTIONS
Preheat oven to 400 degrees F. Wrap beets tightly in foil and bake for one hour, or until a knife will slide through them easily. Allow beets to cool enough to handle, then chop into 1/2-inch cubes. Place into the refrigerator until completely cool.
In a medium-sized bowl, combine beets, satsumas and shallot. Cut pomegranate in half over bowl, letting juices into the mixture. Peel and add seeds of half the pomegranate.
In a separate small bowl, mix vinegar, mustard and salt. Whisk in oil until thickened and emulsified. Add mint and whisk briefly to mix.
To serve, place arugula on plates. Add a large spoonful of the beet mixture, drizzle with vinaigrette, and top with nuts if desired. Sprinkle with freshly ground black pepper to taste.
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