Recipes

SALADS

2 tablespoons pomegranate syrup

2 tablespoons white wine vinegar

2 tablespoons fresh orange juice

1 teaspoon Dijon mustard

¾ cup olive oil

Salt and pepper

4 medium beets, trimmed

1 tablespoon olive oil

1 head romaine lettuce, chopped

6 cups chopped romaine

1 small red onion, thinly sliced

½ cup chopped toasted walnuts

Goat cheese, for garnish

• In a mixing bowl, stir together the pomegranate syrup, vinegar, orange juice and mustard. Slowly whisk in the olive oil.  Season with salt and pepper.
• Preheat oven to 375 degrees. Rub beets with oil and place in a small casserole dish.  Cover tightly with foil.  Roast until tender, about 35 to 40 minutes.  Let cool and peel.  Cut into wedges and add to mixing bowl.  Toss with some of the dressing.  Adjust seasoning.
• Toss the greens and red onion with enough dressing to coat. Season with salt and pepper.
• Serve beet mixture on a bed of greens; garnish with almonds and goat cheese.