Beet-Satsuma-Pomegranate Salad

Here’s a recipe I got with my Full Circle vegetable delivery this fall. Like others I am posting this month, this one is Whole30 compliant, but I recommend trying it even if you’re not doing the challenge.

This is a beautiful salad loaded with nutritious ingredients—specifically carbohydrates. I am currently training for a marathon while on the Whole30 challenge, so I need to make an extra effort to consume enough carbohydrates the night before my long runs. This salad helps do the trick.

I enjoy beets, and I think golden beets are even better due to their additional natural sweetness. Pairing beets with arugula gives the salad balance. In addition, the fun colors in this salad during these dark winter months help remind you that summer is not too far away.

Beets, Satsumas, and Pomegranate with Mint Vinaigrette
Serves 4-6
3 golden beets, peeled, with stems and greens removed
2 Satsuma mandarins, peeled, segments separated and halved
1 small shallot, thinly sliced
½ pomegranate
¼ cup white wine vinegar
¼ teaspoon dried mustard
½ teaspoon salt
¼ cup extra-virgin olive oil
1½ tablespoon fresh mint, minced
¼ cup chopped walnuts or pistachios
1 bunch arugula, cleaned
Ground pepper, to taste

Preheat oven to 400° F. Wrap beets tightly in foil and bake for one hour, or until a paring knife will slide through them easily.

Place beets in the refrigerator until cool enough to handle, then chop into ½-inch cubes. Return to the refrigerator until completely cool.

Note: You can roast the beets one to two days in advance.

In a medium-sized bowl, combine beets, Satsuma sections, and shallot slices. Cut pomegranate in half over the bowl, letting juices fall into the mixture. Peel, and add seeds of half the pomegranate. (Put the rest of the seeds aside for a later use; they make a nice garnish to a cheese plate or are good as a salad topper.)

In a separate small bowl or food processor, mix vinegar, mustard, and salt. Whisk in the oil (or drizzle into running food processor) until the mixture thickens and emulsifies. Add mint and pulse briefly to mix.

Tina’s Tip: I always mix my vinaigrettes in a canning jar and shake until it’s well blended.

To serve, place arugula on plates. Add a handful of the beet mixture and nuts to each plate, and drizzle with vinaigrette. Sprinkle with freshly ground black pepper.

Here’s a link to the recipe on the Full Circle website. The site is also a great source for other vegetable recipes.