The real star of this salad is the dressing, which combines pomegranate juice, dijon mustard, red wine vinegar and honey in a winning combination. I even made extra so I could have it on my salad for work this week, whatever it might end up being.
I brought this salad for a belated galentine’s, and was even more delighted that one of the other guests tried AND enjoyed kale for the first time! That’s a real win in my book.
1 bunch red beets, scrubbed but not chopped or peeled
2 oranges, or blood oranges, cut into bite-sized segments
1 bunch kale of choice, stemmed and finely chopped
4 or so scallions, trimmed
1/2 cup walnuts or pistachios, chopped
- 3 tablespoons pomegranate juice
- 2 tablespoons red wine vinegar
- 1 heaping tablespoon dijon mustard
- 1 tablespoon honey
- 1/3 cup olive oil
- salt and pepper
- Preheat oven to 400. Place cleaned, whole beets in a baking dish. Add water until beets are halfway submerged. Drizzle with a little olive oil, cover tightly with tin foil and roast until tender, roughly 45-60 minutes. Once beets are cooked, allow them to cool before removing peel and then cubing.
- Prepare dressing by adding pomegranate juice, red wine vinegar, dijon mustard, honey, olive oil and about 1/3 cup of water in a jar. Shake to combine. Season with salt and pepper to taste.
- Place chopped kale in serving bowl, add about half of the dressing. Using your hands, gently work the dressing into the kale, lightly massaging it to tenderize the greens. Add beets, oranges, scallions and nuts. Toss to combine, add more dressing to taste.