November 4th, 2025
Recipes
Roasted Beets with Pomegranate Vinaigrette
Valentina P
- Difficulty
•
- Time 40"
Sweet roasted beets, crunchy walnuts, and soft ricotta are a perfect match for a tangy sumac dressing. Exotic, easy-to-make, and very doable. Serve this at a dinner party or skip the platter and toss it all together for an equally delicious weekday salad.
How To MakeDiet Type: Classic
Shopping List
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For the Salad
- 5 medium-sized fresh beets (Note 1)
- 1/2 cup walnuts, chopped
- 1/2 cup ricotta (or non-dairy homemade)
- 1/4 cup fresh parsley, chopped Pomegranate Sumac Vinaigrette
- 3 tablespoons grapeseed oil
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon pomegranate molasses
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 2 teaspoons sumac powder
- 2 teaspoons hot water
- 1 garlic clove, minced
- 8 fresh mint leaves
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat the oven to 410°F.
- Step 2: Peel the the beets and cut any large ones in half. Wrap the beets individually in foil and place them on a lined baking sheet. Roast the beets until they are fork-tender, about 25 to 35 minutes depending on their size. To test for doneness, unwrap a foil packet and see if you can easily pierce it with a knife. Remove the cooked beets from the oven, unwrap them, and cool fully.
- Step 3: While the beets cook, stir together the 2 teaspoons of sumac powder with the 2 teaspoons of hot water. Let the mixture sit for 10 minutes (this will open up the flavors of the sumac).
- Step 4: After 10 minutes, transfer to the sumac mixture to a wide-mouthed mason jar, along with all the other dressing ingredients. Use a stick blender (we like this one) to emulsify the dressing until smooth. Note: You could also whisk the dressing by hand if the mint is chopped into very small pieces. Refrigerate.
- Step 5: Thinly slice the beets and arrange them on a platter. Drizzle with some of the prepared vinaigrette and top with the parsley, dollops of ricotta, and walnuts.
- Serve: Enjoy at room temperature or slightly chilled. Any leftover vinaigrette will last up to 1 week refrigerated.
Recipe Notes
Note 1: Pre-cooked packaged beets tend to be very small compared to the fresh variety. If using small pre-cooked beets, use between 10 to 15 of them for the recipe.
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recipe
Roasted Beets with Pomegranate Vinaigrette
PT40M 5 medium-sized fresh beets (Note 1) 1/2 cup walnuts, chopped 1/2 cup ricotta (or non-dairy homemade) 1/4 cup fresh parsley, chopped 3 tablespoons grapeseed oil 3 tablespoons extra-virgin olive oil 1 tablespoon pomegranate molasses 1 tablespoon lemon juice 1 tablespoon white wine vinegar 2 teaspoons sumac powder 2 teaspoons hot water 1 garlic clove, minced 8 fresh mint leaves 1/4 teaspoon salt Gluten Free Paleo Vegan Low-Carb 8 Servings
Ingredients:
