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Ingredients
- 4-6 red beets use a mixture of red and golden beets to add more colour
- 1 pomegranate
- 3/4 cup Robust Green EVOO
- 2 tsp Greek oregano
- 2 tbsp Santorini Oregano Balsamic or 2 tbsp of Pomegranate Dark Balsamic
- pinch sea salt
- freshly ground black pepper
Ingredients
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Instructions
- In a large pot of water, boil the beets until a knife pierces through a beet easily. Tip: When boiling any root vegetables, such as beets, start them off in a pot of cold water or the outside will cook faster than the inside.
- Allow the beets to cool and then slide the skin off under running cold tap water (it should come off easily).
- Cut the beets into 1-2 inch wedges and place them in a large salad bowl.
- Remove all berries from the pomegranate and add tot he cooled, cut beets.
- Add remaining ingredients to the beets, toss to completely mix and serve. Tip: You can add optional items such as walnuts, leafy greens, or a fresh squeeze of orange juice.
- Note: This is a great salad tp ,ale ahead of time, perfect for entertaining, and for holiday meals. Please remember that if you are making the salad ahead of time, do not add leafy greens until you are ready to serve!