Tuesday, November 26, 2013

Thanksgiving Beet and Pomegranate Salad

Here comes a wonderful salad recipe that will not only add color to your dinner table, it will also keep you healthy. Beets and pomegranates are among the most beneficial foods available to us.

I created this recipe as a part of a multi-course menu. It should be served on a medium large salad plates. However, if you have many guests and no one to help you in the kitchen, you can serve this salad in a large salad bowl with a dressing in an elegant sauce boat. I personally believe that the salad served on individual palates looks quite spectacular, but your guests will love it in a bowl as well.

There is a lot of work so you will have to prepare it in advance. Remember to keep all the ingredients separately. Once you have everything ready it is quite easy to assemble the salad. All ingredients are measured out per person. Simply multiply the amounts by the amount of guests.


for the salad:
  • 1 medium large beet per person
  • 1/2 cup pomegranate arils per person
  • 1/3 cup baby greens per person (best suited red baby Swiss chard, baby arugula, baby spinach)
for the dressing:
  • for each table spoon of fresh pomegranate juice take 2 Tbsp virgin olive
  • 1 Tbsp balsamic vinegar
  • 1/4 tsp freshly grind black pepper
  • pinch Celtic salt

  • Wash and peel the beets. Chop into small cubes. Set aside.
  • Wash the pomegranates. There are few ways to de-seed a pomegranate. I use the water method because it is not only clean, it also saves most arils intact. To do this, prepare a large bowl of cold water. Cut away both ends of the pomegranate. Next, cut the fruit vertically into quarters. Gently break the fruit apart and submerge each chunk under water. Using your fingers gently remove the arils from the membranes that are holding them in place. You will notice that the arils sink down in water and the light, white membranes float on top. Remove the floating membranes. Strain the arils using a sieve or a colander and transfer them into a clean bowl. Remove any remaining membranes. Set aside. If you are not quite sure how this works, watch a tutorial.
  • To make a dressing you will need fresh pomegranate juice. There are many way to make fresh pomegranate juice. I use the simplest, no-tools method, but you may want to use a citrus press or a blender if you prefer. To make the juice I wash the pomegranate and roll it on the counter top until I feel the arils inside the fruit are crushed. I use a sharp knife to pierce the fruit somewhere in the middle and squeeze it over a small bowl for as long as the juice is flowing. The fruit may break at some other spot so simply turn it around and squeeze some more. There is a little waste, but the juice you receive is pure, sweet and seedless. 
  • Whisk the dressing using the proportions I suggested: for each 2 Tbsp virgin olive oil add 1 Tbsp fresh pomegranate juice and 1 Tbsp balsamic vinegar. Add salt and pepper and whisk ingredients into a velvety vinaigrette. 
  • To assemble the salad arrange chopped beets and pomegranate arils on individual salad plates. Leave the center of the plate free for the baby salad greens. Pour the dressing short before serving. Add freshly grind black pepper and serve right away. And as always, enjoy in good company!

In radiant health - passionately raw - Dominique Allmon

Dominique Allmon©2013

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