Roasted beets, peaches and pomegranate salad with orange dressing

A sweet, elegant and exotic tasting salad, created with love .

 Ingredients (serves 1)
- 2 small roasted beets, sliced
- 1 peach, sliced
- a few pomegranate seeds
- a handful hazelnuts or pistachios, lightly toasted and coarsely chopped
- a few fresh basil leaves

Orange dressing:
- 1/4 cup freshly squeezed orange juice
- 1 Tablespoon freshly squeezed lemon juice
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons extra virgin olive oil
- a pinch cayenne

Wash and dry the beets then place them on a baking sheet and drizzle with vegetable oil. Roast at 400 F for about 30- 40 minutes, or until a knife easily pierces the beets. Let cool enough to handle, then peel the beets. I like to roast an entire baking sheet full of beets and use the rest of them for other recipes (such as Roasted red beet hummus).
To assemble the salad, arrange the beet and peach slices on a platter, add the pomegranate seeds, basil leaves and hazelnuts then drizzle with the dressing you prepared by whisking the ingredients listed above. Enjoy!




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