Roasted Beets with Pomegranate Vinaigrette - Bravabod
Recipes

Roasted Beets with Pomegranate Vinaigrette

Valentina

Sweet roasted beets, crunchy walnuts, and soft ricotta are a perfect match for a tangy sumac dressing. Exotic, easy-to-make, and very doable (promise). 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

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 5 medium-sized fresh beets (Note 1)
  • 1/2 cup walnuts, chopped
  • 1/2 cup ricotta, drained of excess liquid
  • 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
  1. Step 1: Preheat the oven to 410°F.
  2. Step 2: Scrub the beets clean and peel the skin. Any very large beets can be cut in half. Wrap the beets individually in foil and place them on a baking sheet (a baking sheet is important here, since the beet juices released can burn in the oven). Roast the beets until they are fork-tender, about 25 to 35 minutes depending on their size. To test for doneness, carefully unwrap a foil packet and test it with a fork, it should be able to easily pierce the beet. Once cooked, remove the beets from the oven, unwrap them, and let cool fully. Be careful when unwrapping the packets, as the hot steam will escape.
  3. 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).
  4. Step 4: After 10 minutes, transfer to the sumac mixture to a wide-mouthed tall mason jar (or small processor), along with all the other ingredients. Use a stick blender or the processor to emulsify the dressing until smooth and pink. If stirring by hand, be sure to chop the mint into very small pieces. Store in the refrigerator.
  5. Step 5: Slice the cooked beets thinly, about 1/4 inch. Arrange the beets on a wide platter and drizzle with some of the prepared vinaigrette. Top the beets with the remaining parsley, ricotta, and walnuts. Alternatively, skip the platter and mix this all together in a salad bowl.
  6. 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.

Nutrition

Sweet roasted beets, crunchy walnuts, and vegan ricotta are a perfect match for a tangy sumac dressing. Exotic, easy-to-make, and very doable (promise). 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: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 5 medium-sized fresh beets (Note 1)
  • 1/2 cup walnuts, chopped
  • 1/2 cup vegan ricotta (store-bought or 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
  1. Step 1: Preheat the oven to 410°F.
  2. Step 2: Scrub the beets clean and peel the skin. Any very large beets can be cut in half. Wrap the beets individually in foil and place them on a baking sheet (a baking sheet is important here, since the beet juices released can burn in the oven). Roast the beets until they are fork-tender, about 25 to 35 minutes depending on their size. To test for doneness, carefully unwrap a foil packet and test it with a fork, it should be able to easily pierce the beet. Once cooked, remove the beets from the oven, unwrap them, and let cool fully. Be careful when unwrapping the packets, as the hot steam will escape.
  3. 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).
  4. Step 4: After 10 minutes, transfer to the sumac mixture to a wide-mouthed tall mason jar (or small processor), along with all the other ingredients. Use a stick blender or the processor to emulsify the dressing until smooth and pink. If stirring by hand, be sure to chop the mint into very small pieces. Store in the refrigerator.
  5. Step 5: Slice the cooked beets thinly, about 1/4 inch. Arrange the beets on a wide platter and drizzle with some of the prepared vinaigrette. Top the beets with the remaining parsley, ricotta, and walnuts. Alternatively, skip the platter and mix this all together in a salad bowl.
  6. 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.

Nutrition

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Roasted Beets with Pomegranate Vinaigrette

PT40M 5 medium-sized fresh beets (Note 1) 1/2 cup walnuts, chopped 1/2 cup ricotta, drained of excess liquid 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:

8 Servings

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