Ingredients

The following ingredients have 4 Servings
  • 1 pound beets (about 2 ½ to 3-inches in size)
  • ¾ cup extra-virgin olive oil (plus more for roasting)
  • ⅛ teaspoon kosher salt (plus more for roasting)
  • black pepper (for roasting and seasoning)
  • ½ cup pomegranate juice
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons minced shallot
  • 1 teaspoon dijon mustard
  • 2 teaspoons pure maple syrup
  • 5 ounces baby arugula
  • ¼ cup goat cheese
  • ¼ cup pomegranate arils
  • ¼ cup chopped walnuts

Instruction

  • Set the oven rack in the center position. Preheat to 400°F (204ºC).
  • Trim the tops off the beets, leaving ½-inch of the stem. Wash and scrub and dry thoroughly.
  • Place beets on a piece of foil large enough to make a pouch. Drizzle with olive oil to coat the beets, then sprinkle with salt and pepper. Wrap the beets tightly in the foil and place on a sheet tray.
  • Roast the beets until fork-tender, about 40 to 60 minutes. The time will vary depending on the size of the beets. Check every 20 minutes for doneness.
  • Allow beets to cool then peel and cut into ½-inch wedges. Set aside.
  • Add pomegranate juice, apple cider vinegar, shallots, mustard, and maple syrup to a blender. Blend on medium speed until smooth, about 15 seconds.
  • Slowly add in ¾ cups of olive oil to the running blender until the dressing thickens and is emulsified. Season with ⅛ teaspoon salt and pepper to taste.
  • To serve top the arugula with sliced beets, goat cheese, pomegranate arils and chopped walnuts. Serve with pomegranate dressing.