Oh my word. This might be my favorite salad of all time. Prepare yourself.
The colors are beautiful. Are they not? You can't deny it. All those reds and oranges. Possibly the perfect Valentines day salad? I might be getting ahead of myself here.
It might be because this salad was supposed to be posted before Christmas, again due to its beautiful reds and some green; therefore, I don't care if its too soon to think about Valentines day.
It is just too pretty, but too tasty not to eat.
Valentines day is a total hallmark holiday scam, but it is just another
holiday excuse to eat lots of chocolate and make something extra fancy
special for dinner.
I actually do that most weeks anyways, but its good
excuse to have. It makes me feel more normal.
In all reality, I will probably be ordering a extra large pizza with
my main man, watching The Big Lebowski, drinking white Russians.
is my favorite and white Russians are his. His and hers. Too cute.
I digress, but this is all connected to the salad. Trust me.
It is truly maybe my favorite salad I've ever made at home. Ever. It
borders right on unhealthy and healthy, depending on your veggie to
cheese ratio. My cheese ratio is usually, always high.
Don't let the beets scare you. They are tender, like butter and almost sweet, with a hint of earthiness.
dressing is just the right amount of thick, creamy, a little sweet and
tart. It is dreamy. I'm not one to eat salad for dinner or enjoy salad
I try very hard. I would just rather a big bowl of carbs and
cheese. This salad I ate for a whole week straight. All the ingredients, dressing included keep for for at least a week.
Pomegranate molasses might be hard to find. I hear Whole Foods sells it, but you can always make it too. I used this recipe.
The salad toppings are also very customizable. I bet raspberries or
strawberries would make great substitution for the pomegranate seeds.
nice blue cheese would work well here too, in place of the goat cheese.
Walnuts or sunflower seeds would be tasty too, depending on what you
have in your pantry.
Mixed Greens with Roasted Beets, Pomegranate Dressing and Goat Cheese
Serves 4 to 6
3 tablespoons pomegranate molasses
1 tablespoon honey
1 tablespoon red cooking wine
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
6 to 8 small beets, roasted, peeled and cut into bite sized pieces
Goat cheese, crumbled
Preheat the oven to 400F. Wrap beets in tin foil, in a single layer (you may need to make two tin foil packages). Roast the beets for 40 to 60 minutes or until fork tender. Let the beets cool until able to handle and then peel.
Combine all the ingredients in a medium mason jar and shake to combine. Dressing will keep for up to a week in the refrigerator
for the salad:
In a large bowl, combine the greens, beets and desired amount of dressing, tossing to coat.
Divide among plates, topping each with a sprinkle of pumpkin seeds, goat cheese and pomegranate seeds.