MealsDecember-January 2014

Beet and Baby Lettuce Salad with Pomegranate Vinaigrette


Sweet and tart pomegranate molasses adds interest to this salad. (It’s great to have on hand for other salads, cooked greens and any dish that includes beets.) To enhance the beets, wrap them in foil and roast until tender; peel when cool. They can be cooked up to two days ahead.

4 medium or large beets, roots and stems trimmed
1 tablespoons Dijon mustard
2 tablespoons Sherry wine vinegar or red wine vinegar
cup extra-virgin olive oil
1 tablespoons minced shallot
1 tablespoons minced fresh mint, optional
-Coarse kosher salt and freshly ground black pepper, to taste
2 tablespoons pomegranate molasses
8 cups (about 7-8 ounces) lightly compressed mixed baby lettuces
-Toasted and salted pumpkin seeds, optional

1. Preheat oven to 400F.

2. Wrap beets in foil and place in small baking pan. Place in preheated oven and roast until tender when pierced with a knife, about 1 hours. Unwrap beets. When cool enough to handle, peel them. Cut them in half and then into small wedges.

3. Place mustard in a small bowl and whisk in vinegar. Gradually whisk in oil. Mix in shallot and mint. Season vinaigrette with salt and pepper, to taste. Mix in pomegranate molasses.

4. In a large bowl, place lettuces and beets. Add vinaigrette and toss to coat. Sprinkle with pumpkin seeds, if desired.

Each serving contains 159 calories, 14g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 94mg sodium, 9g carbohydrate, 2g fiber, 5g sugars, 1g protein, 4Est GL.

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