Beets. What can we say, some people love them, others won’t even venture a taste. We think they’re a versatile vegetable that deserves a place on dishes summer through winter. Boasting such a lengthy growing season, beets transition seamlessly from cold to hot, always lending vibrant colors and a natural earthy sweetness. We love to include beets in our power lunch and on the vegetable plate.
Beet-Pecan-Pomegranate Salad
Serves 6 as a side dish.
4 cups cooked beet, cubed
1/4 cup pecans, toasted, chopped
1/4 pomegranate seeds
2 scallions, finely diced
2 T pomegranate molasses
2 T olive oil
salt and pepper to taste
Combine ingredients in a bowl. Season to taste.
