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. 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

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Freeze For Not recommended

Best by 3-5 days


Shopping List
    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
  1. Step 1: Preheat the oven to 410°F.
  2. 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.
  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 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.
  5. 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.
  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.

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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 (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:

8 Servings

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Takes 1 min