Beet And Pear Salad With Pomegranates And Walnuts
Beets have a long history of cultivation, dating back to ancient times. The wild ancestor of the beet is believed to have originated in the Mediterranean region. During the Middle Ages, beets were primarily grown for their medicinal properties and were used to treat a variety of ailments. They were also used as a source of sugar, as the roots contain a high amount of natural sugars. Today, beets are widely cultivated and used as a food source and ingredient in many dishes. They are also used for their medicinal properties and are believed to have anti-inflammatory and antioxidant effects.
Pomegranates also have a long history of cultivation and use dating back thousands of years. The fruit is believed to have originated in the region between Iran and the Himalayas and has been cultivated in the Middle East, Mediterranean, and Central Asia for thousands of years. Grown and used in ancient China and India, where they were believed to have medicinal properties and were used to treat various ailments. They are still widely used today for their culinary and medicinal properties and are considered nutritious and healthy food.
Ingredients
2 medium beets, peeled and sliced
2 ripe pears, cored and sliced
1/2 cup pomegranate seeds
1/2 cup chopped walnuts
Arugula or mixed greens for serving
For the vinaigrette
2 tablespoons apple cider vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 cup olive oil
Salt and pepper to taste
Instructions:
Preheat the oven to 400 degrees F.
Place the beets on a baking sheet and roast for 20-25 minutes, or until tender.
While the beets are roasting, make the vinaigrette. In a small bowl, whisk together the apple cider vinegar, honey, Dijon mustard, olive oil, salt, and pepper.
In a large bowl, toss together the arugula or mixed greens, beets, pears, pomegranate seeds, and chopped walnuts.
Drizzle the vinaigrette over the salad and toss to combine. Serve immediately.
Enjoy!
